Bookmark Recipe
Mark's Slow-Cooked Lamb Curry
Ingredients
- 1kg leg or shoulder of lamb, diced
- 2 tablesp. olive oil
- 5 tablesp. ground coriander
- 5 tablesp. curry powder
- 5 tablesp. ground cumin
- 1 tablesp. chilli powder
For the sauce:
- 2 red chillies, top removed (use dried if fresh unavailable)
- 4 onions, peeled
- 8 garlic cloves, peeled
- 2 red peppers, seeds removed
- 2 tablesp. Dijon mustard
- 2 stock cubes
- 200ml red wine vinegar
- 2 tins chopped tomatoes
- 2 beef stock pots
- 1 sprig rosemary
- Salt and freshly ground black pepper
- 200g basmati rice
- Salad leaves
- Coriander leaves
Lamb Curry
- 1kg leg or shoulder of lamb, diced
- 2 tablesp. olive oil
- 5 tablesp. ground coriander
- 5 tablesp. curry powder
- 5 tablesp. ground cumin
- 1 tablesp. chilli powder
For the sauce:
- 2 red chillies, top removed (use dried if fresh unavailable)
- 4 onions, peeled
- 8 garlic cloves, peeled
- 2 red peppers, seeds removed
- 2 tablesp. Dijon mustard
- 2 stock cubes
- 200ml red wine vinegar
- 2 tins chopped tomatoes
- 2 beef stock pots
- 1 sprig rosemary
- Salt and freshly ground black pepper
To Serve
- 200g basmati rice
- Salad leaves
- Coriander leaves
Method
Heat the oven to Gas Mark 2, 150°C.
Heat a large ovenproof sauce pan, add some oil, then add the meat and cook for about 8-10 minutes until caramelised.
In a dry pan, toast the spices for 1 minute over a medium heat.
Add the chillies, onion, garlic, peppers, mustard and stock cubes to a food processor or blender. Blend until smooth. Add this to the browned lamb.
Cook over a medium heat for 3 minutes, then add the vinegar, followed by the tinned tomatoes and stockpots. Finish by adding the rosemary and the toasted spices. Season with a little salt and black pepper. Bring this to the boil. Cover and cook in the preheated oven for 3 hours. Once cooked, the meat will be tender, remove the rosemary sprig.
Cook the rice as per packet instruction. Sprinkle some coriander over the curry and serve with a lightly dressed green salad.
The Quality Mark & You
Learn moreMethod
Heat the oven to Gas Mark 2, 150°C.
Heat a large ovenproof sauce pan, add some oil, then add the meat and cook for about 8-10 minutes until caramelised.
In a dry pan, toast the spices for 1 minute over a medium heat.
Add the chillies, onion, garlic, peppers, mustard and stock cubes to a food processor or blender. Blend until smooth. Add this to the browned lamb.
Cook over a medium heat for 3 minutes, then add the vinegar, followed by the tinned tomatoes and stockpots. Finish by adding the rosemary and the toasted spices. Season with a little salt and black pepper. Bring this to the boil. Cover and cook in the preheated oven for 3 hours. Once cooked, the meat will be tender, remove the rosemary sprig.
Cook the rice as per packet instruction. Sprinkle some coriander over the curry and serve with a lightly dressed green salad.
