Lamb Curry
A gem of a lamb curry. Easy to make and one of those dishes that are great to make in advance. Slowly cook it and enjoy the next day. However still tasty the same day.
≈ 680 kcal · 52 g protein · 35 g carbs · 36 g fat — AI estimate per serving
Ingredients
Method
- 1
Put the whole piece of ginger, the onions and garlic in a food processor with 30CL water and make a purée. Scrape down the sides with a spoon and blitz again to make it as smooth as you can. Tip into a deep sauté pan, cover with a lid and simmer for 20 mins. Remove the lid and cook for 5 mins more, stirring occasionally. By now the liquid should be all gone.
- 2
Add the oil to the pan with the rest of the ginger. Turn up the heat and fry, stirring, for 3-5 mins until it starts to colour.
- 3
Stir in the spices and add the lamb. Stir-fry until the lamb changes colour. Tip in the tomatoes with a can of water and the chilli, season well, cover and leave to simmer for 1 hr.
- 4
Stir in the coriander stalks, re-cover and cook for a final 30 mins until the lamb is tender. Add a splash of water if necessary to loosen the consistency as it cooks. Stir in the coriander leaves and serve with basmati rice and mango chutney or raita.
