I have always been a great lover of Indian food, and have always searched for that perfect curry recipe. It’s a great favourite in my house. Surprisingly it’s really easy to make don’t be daunted by the long list of ingredients. If you’re like me, who likes to cook and experiment with different dishes you should already have some of the basic spices mentioned on the recipe.
I tend to use lamb, my personal preference. I usually ask my butcher for the shoulder and he chops the meat with the bone to my desired size. However,you can use whatever type of meat you want or even make a vegetarian version.
LAMB CURRY (serves 4)
- 2lbs lamb meat cut into cubes
- 2 tbsp vegetable oil
- 30g butter
- 2 onions finely chopped in blender
- 4 garlic cloves finely chopped
- Coriander chopped (leave some for garnish)
- 6 medium tomatoes, roughly chopped
- 2 chillies
- 1 tablespoon ginger, grated
- 1 tablespoon chilli powder
- 1 tbsp ground turmeric
- 1½ tbsp ground cumin
- 1½ tbsp garam masala*
- 1 tbsp plain flour
- 400ml coconut milk
- 1 pint beef stock
- 200g plain greek yoghurt
1. Heat a large wok or saucepan and add one tablespoon of the vegetable oil and butter and then the lamb. Cook over a high heat for 3-4 minutes, or until the lamb is golden-brown, then remove and set aside.
2. Reduce the heat and add the remaining tablespoon of vegetable oil. Add the onions, garlic, chillies and ginger and fry for 2-3 minutes, until golden and softened.
3. Add all the turmeric, garam masala, cumin and chilli powder and fry, stirring well, for one minute.
4. Add the flour and cook for a further minute.
5. Add the tomatoes and coconut milk and heat to bring to a simmer.
6. Add the lamb and enough stock to just cover the lamb. Stir well.
7. Heat the mixture until simmering, then cover and cook on a low heat for about one hour, or until the lamb is tender and cooked through. (If you have a slow cooker, I would recommend to use this at this stage and cook it for as long as you want, or until the meat just falls off the bone)
8. Add the yoghurt, season, to taste, with salt and freshly ground black pepper and stir well.
* You can make your own garam masala with the following
Cumin, coriander, cardamom, black pepper and cinnamon,caraway, nutmeg and bay leaves