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Lamb Curry

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Lamb Curry Recipe

Buy Lamb Shoulder

Ingredients

  • 1/4 Lamb Shoulder cut into 2cm pieces
  • 1 Tbsp Vegetable oil
  • 1 Onion finely chopped
  • 3 Garlic Cloves Crushed
  • 4cm Fresh Ginger grated
  • 1 Cinnamon stick
  • 2 Fresh Bay leaves (or 3 dried)
  • 4 Cardamom ponds
  • 1 tsp Garam Masala
  • 1 tsp paprika
  • 1 tsp turmeric
  • 1/2 tsp Chilli powder
  • 1/2 tsp Ground Coriander
  • 1 tsp salt
  • 500g Fresh Tomatoes chopped into chunks (tinned tomato will work too)
  • 300ml Water
  • 2 Tbsp Tomato Puree
  • 1 Aubergine cut into 2cm chunks
  • Handful of okra sliced into rounds

Method

  1. Heat a large casserole pan with oil, add onion and sweat until translucent
  2. Add garlic and ginger and stir through for a minute being careful not to burn
  3. Add all the spices and heat gently until fragrant and smelling delicious
  4. Move mixture to the side of the pan and add diced lamb
  5. Brown the lamb slightly and stir onion and spice mix through to combine
  6. Keep browning mixture for a few more minutes stirring to prevent sticking and burning
  7. Add fresh chopped tomatoes and simmer over medium heat until tomatoes have broken down and become mushy
  8. Add water and simmer for 15-20 mins
  9. Add chopped vegetables and stir until well combined and covered
  10. Simmer for a further 30-40 mins until vegetables are soft, meat is tender and sauce slightly thicker
  11. Add Tomato puree, stir through and check for seasoning
  12. Serve with boiled rice and garnish with chopped coriander leaves
  13. Feel free to use any other vegetables or even a tin of chickpeas
  14. Add extra chilli if you like more heat

This recipe is from Brenda Johnson. You can follow Brenda on Instagram @afiredupfoodie 

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