Today marks the start of National Curry Week which runs from the 12th -18th October 2015. To celebrate, I've created this delicious curry using diced shoulder of Welsh Lamb with heaps of fragrant Indian spices.
A mild chicken korma is usually the preference in these parts as I know it's something the kids will eat it! It was therefore quite refreshing to try something a bit different with the spices notched up a peg or two. It's spicy but not hot - I just served some natural yogurt alongside for the kids. If you do like your curry a little bit hotter though just add another red chili to the equation.
SPICED LAMB CURRY
| Serves: 4 | Prep Time: 15 Minutes | Cook Time: 90 Minutes | Total Time: 1 hr 45 Minutes |
- 1kg Diced Shoulder of Lamb
- 2 Onions, chopped
- 25g Fresh ginger, peeled
- 4 Garlic Cloves, peeled
- 1 Red Chili, deseeded
- 2 TBSP Ground Cumin
- 2 TBSP Ground Coriander
- 1 TBSP Turmeric
- 1 400g Tin of Tomatoes
- 150ml Beef Stock
- 3 TBSP Honey
- Step 1: Preheat the oven to 150c (130 fan).
- Step 2: In a large casserole heat a glug of olive oil then brown the diced lamb in batches - remove with a slotted spoon and set aside.
- Step 3: Add another glug of oil to the pan and gently soften the onion for 5 minutes.
- Step 4: Whilst the onion is cooking, put the ginger, garlic and chili in a food processor and whizz to a paste.
- Step 5: Add the paste to the pan alongside the ground spices and stir for a minute.
- Step 6: Put the browned lamb back in along with the tomatoes, beef stock and honey, stir to combine and bring to a simmer. Season with salt and pepper then put a lid on the pan and pop it in the oven for 1 1/2 hours. Serve with plenty of rice and poppadoms.