Skip to main content

Spiced Lamb Curry


Spiced Lamb Curry

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 |


Ingredients:

  • 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

Instructions:

  • 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.

| Author: Beth Sachs | Date: 12th October 2015 |



Comments

  1. I love curry and this one looks so delicious and so easy - my kind of recipe! Am definitely bookmarking.

    ReplyDelete
  2. I love curry but am not good at making it. This looks like one i should try, lovely

    ReplyDelete
  3. I love curry and have got a lamb curry planned for tomorrow night! This looks and sounds delicious x #recipeoftheweek

    ReplyDelete
  4. Lamb or beef is so good with curry, strong flavors of lamb and beef match perfectly with all spices and created a very comfortable taste. I like the lamb to be really tender, guess I can finish this in the pan to speed up the process. :)

    ReplyDelete

Post a Comment

Thanks for leaving a comment!

Popular posts from this blog

Honey and Peanut Butter Flapjacks

These flapjacks are now my official weekday grab and go breakfast. I make a big batch on Sunday evening and I'm all set for the week. Oddly I don't really like peanut butter but it works well in this recipe. You can always substitute it for an extra 100g of ordinary butter if you wanted. A handful of raisins makes a nice addition too.

OTHER FLAPJACK RECIPES YOU MIGHT LIKEBanana and Coconut Flapjacks from Jam and Clotted CreamCherry Oat Bars from A Mummy TooChocolate and Banana Flapjacks from Tinned TomatoesDark Choc Chip Flapjacks from Munchies and Munchkins
HONEY AND PEANUT BUTTER FLAPJACKS


print recipe
Honey and Peanut Butter Flapjacks by Beth Sachs October-8-2012 These flapjacks make a great grab and go breakfast or after school snack Ingredients 100g Butter100g Peanut Butter200g Demerera Sugar200g Clear Honey400g Rolled Oats Instructions Step 1: Preheat the oven to 180c and line and grease a 30 x 20cm tin.Step 2: Melt the butter, peanut butter, sugar and honey together…

Golden Syrup and Oat Cookies

My Mum used to make these moreish buttery cookies all the time and they bring back great childhood memories of licking the syrup spoon clean. They take less than 10 minutes to make and 10 minutes in the oven so they are super speedy for busy days...and most importantly the kids love them.


GOLDEN SYRUP AND OAT COOKIES



print recipe
Golden Syrup and Oat Cookies by Beth Sachs August-17-2009 A super easy golden syrup and oat cookie recipe. Ingredients 100g Butter100g Caster Sugar2 TBSP Golden Syrup100g Self Raising Flour100g Oats1/2 TSP Bicarbonate of Soda Instructions Step 1: Preheat the oven to 180°c/160°c Fan and line two baking sheets with baking paper.Step 2: In a large pan melt the butter, syrup and sugar then stir in the flour, oats and bicarbonate of soda.Step 3: Roll into large walnut size balls and place well apart on the baking trays. Bake for 10 minutes.
Details Prep time: 10 mins Cook time: 10 MinutesTotal time: 20 Minutes
Yield:Makes 15 cookies

Pin the Golden Syrup and Oat C…

Slow Cooker Chilli Con Carne (No Browning Required)

My slow cooker is my best friend on week days, especially when it's a recipe like this Chilli Con Carne that requires NO pre browning of the meat. It takes all of 3 minutes to 'make' before leaving the slow cooker to do all the hard work during the day. Then, when you get in from a long day at work and the kids are starving, all you need to do is cook some rice and grate some cheese! If you have any leftovers you can stir them into cooked pasta the next day along with some creme fraiche and grated cheddar for a super simple chilli pasta bake. Everyone in my house loves this recipe...well apart from the kidney beans which the kids aren't too keen on!



TOP TIPS FOR MAKING SLOW COOKER CHILLI CON CARNEIf your children actually like kidney beans (mine usually pick them out) add another tin for extra fibre.Instead of adding the spices separately you could buy a Chilli Con Carne spice sachet (e.g. Schwartz) and use that instead.If you like a bit of heat add a tsp of dried chi…

Slow Cooker Boeuf Bourguignon

France has always held a soft spot in my heart. From the Pink Granite Coast around Plumanac'h where I spent many childhood holidays, to the sun, sea and cosmopolitan air of Nice on the French Riviera, it really does offer everything you could want, especially when it comes to food and drink.

Simple mussels in a garlicky white wine sauce in La Rochelle, a divine cassoulet in Toulouse... oh and I cant't forget the amazing tartiflette in Les Arc on a skiing trip. These are just a few of the French foodie memories that I've locked away for prosperity. But the best...well, that was an amazing clafouti aux cerises (Cherry Clafoutis) eaten with my then boyfriend (now husband) in Canal St Martin, Paris - an area just north of the famous Le Marais district. It was silky, creamy, almondy and utterly sublime. Such a simple dessert but made to perfection.



Given all of these fond memories of France, when Expedia asked me to develop a French themed Valentines Day menu, I didn't quite …