Easy homemade lamb curry. Packed with vegetables and bursting with flavour.
Course: Main Course
Cuisine: Any, Indian
Large frying pan with lid
Balti dishes for serving
500gLamb leg (cubed)
1teaspoonDried Chilli Flakes
2teaspoon Ground Coriander
1teaspoonHot Curry Powderoptional
All the Rest
1400gTin Chopped Tomatoes
2mediumFresh Tomatoes (chopped)
Sunflower Oil (for frying)or use olive oil
Salt and pepper (to your own taste)
Peel the onions and chop into 1cm pieces.
Peel the carrots and potatoes. Cut the carrots into 2cm pieces and the potato into 2cm pieces.
Chop the tomatoes into 1cm pieces.
Cut the meat into 2cm pieces (or bite-sized chunks).
Measure all the spices into a bowl.
Fry the chopped onions in a little sunflower or olive oil, over a gentle heat until translucent. Stir occasionally. This should take about 5 minutes. Do not allow to brown - if the onions start to brown, turn down the heat.
Add all the spices and stir well. Continue to fry gently over a low heat for 1 minute to allow the flavours to combine.
Remove the onions and spices from the pan and set aside while you brown the meat.
Add a little more oil to the pan and increase the heat slightly.
Add the meat and stir it around in the pan until it is nicely browned. Do not overload the pan. You may need to fry the meat in batches so that it browns nicely.
Once the meat is browned, add it all back to the pan, then add the fried onions and spices.
Stir in the chopped fresh tomatoes and sugar.
Fry gently, stirring all the while, until the tomatoes start to break down.
Add the potatoes and carrots, and the tin of chopped tomatoes. Stir well.
Bring to the boil, then reduce the heat and allow to simmer with the lid on the pan for about 40 minutes until the vegetables are soft and the meat is tender. Top up with extra liquid if necessary.
Serve on a bed of rice with a side of naan bread for mopping up the juices.
I buy a whole piece of lamb leg and cut the meat off the bone myself. You can buy ready diced lamb if you prefer.Chop the lamb into 2cm (1 inch) chunks.Chop the vegetables to approximately 1cm (1/2 inch) chunks. I always add 1 teaspoon of sugar to a tin of tomatoes to reduce the tartness. You can leave the sugar out if you prefer.I find the tomatoes provide sufficient liquid. If you feel the dish is too dry you can add vegetable stock to your own taste.If there is too much liquid, remove the lid from the pan for the last few minutes of cooking time so that some of the liquid can evaporate. The calorie count does not take into any rice or naan bread that may be served with this dish.
Easy Lamb Curry first appeared on foodleclub.com on 3 August 2019