- 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
- 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
Mark's Slow-Cooked Lamb Curry
4 people
3 h
30 min
Ingredients
- 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
- 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
Copy TextHeat 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
Copy TextHeat 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.
Review
Rate this recipe
Bring Quality Assured food to your table with our collection of recipes to suit any occasion. Get cooking, enjoy, and share with us how you found this recipe.
