Lamb Curry
Photography by Josh Griggs.
With loads of spicy tomato ‘gravy’, this slow-cooked lamb curry is tender and irresistible.
Serves: 6
INGREDIENTS
SPICES
2 teaspoons each cumin, fennel and coriander seeds
½ teaspoon cayenne powder
4 whole cloves
LAMB
1.2-kilogram lamb shoulder, cut into 5cm pieces
PASTE
1 large onion, roughly chopped
5 cloves garlic
3 red chillies, roughly chopped
1 thumb-sized piece fresh ginger, peeled, roughly chopped
1 teaspoon sea salt
CURRY
¼ cup vegetable oil
5 tomatoes, chopped
3 tablespoons tomato paste
6 cardamom pods
1 teaspoon each ground fennel, turmeric, cinnamon and sea salt
1 cup lamb or beef stock
½ cup Greek natural yoghurt
TO SERVE
fresh coriander basmati rice paratha or roti
METHOD
SPICES: Put the spices in a dry frying pan and cook over medium heat for a few minutes until fragrant. Cool, then put in a spice grinder and whizz or grind in a mortar and pestle until finely ground.
LAMB: Coat the lamb with the spice mix and set aside.
PASTE: Put the paste ingredients in a small food processor and whizz to a chunky paste.
CURRY: Heat the oil in a large heavy-based pot and cook the paste over medium heat for 5-8 minutes until turning golden. Add the tomatoes, tomato paste, cardamom pods, ground spices and salt and stir to combine. Cook for 5 minutes, add the stock and bring to a boil. Reduce to a simmer and add the lamb. Reduce the heat to very low, cover, and cook for 4 hours, stirring occasionally. Stir through the yoghurt for the last ten minutes of cooking. Alternatively, cover and cook in the oven at 160 ̊C regular bake for 4 hours. Remove the lid, (return to the cooktop if in the oven), increase the heat and simmer for a further 30 minutes.
To read the interview that led to the creation of this recipe, click here.
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!