Monday, 3 November 2008

Lamb Curry

This curry is easy to make and can be left for a couple of hours to cook in the oven or slow cooker. You can use pretty much whatever you like to bulk it out, celery, carrots, beans. All good....

You need:

1 Onion - chopped
500g Diced Lamb
2 tablespoons Curry Paste - I used Balti, but up to you
400g tin Chopped Tomatoes
1 stick Celery - finely chopped
250ml Beef or Lamb stock
large bunch fresh Coriander - chopped
2 tablespoon Olive Oil
250g Button Mushrooms - sliced
1 Red Pepper - sliced
1 Yellow Pepper - sliced

If using the oven, pre-heat to 170c. In a large pan, heat the Olive Oil for a minute or so over a medium heat. Add the Onion, Peppers and Celery (or carrots, or whatever) and cook for 3 - 4 mins until they begin to color. Add the Lamb and cook for a further 5 or 6 minutes, turning often until browned. Now add the Curry Paste and stir well. Cook for another minute or so to cook off the rawness, then add the Tomatoes and Stock together with the Mushrooms. Bring to the boil, then transfer to a casserole dish and cook in the over for 2 hours or so. OR...transfer to your slow cooker and cook on Low for 3-4 hours or until the Lamb is melt in the mouth tender.

Serve with boiled rice or couscous (as i did), pickles, Naan bread etc.

Feeds 2


Nazarina A said...

Mmmmmmmm, tasty rendition!It takes a worldly palate to appreciate curry with all its complex spices and yours has invited me!

Martin said...

Hope you like it! I cheated a bit by using curry paste, but sometimes, shortcuts are worth the (non) effort :-)

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