Who doesn’t love a good curry! I love anything spicy. Unfortunately these days I can’t eat as much as I would like but every now and then I will take the chance!
My kids love lamb! And thank god they do it is not only delicious but high in iron and other nutrients. I remember my mum making me lamb steak for dinner whenever I was low in iron.
Today being a rather cold and dreary day I thought I would cheer my family up with a beautiful warm curry recipe.
I try not to use prepackaged products as I find the ingredients play havoc with my stomach so I decided to come up with my own version from scratch. My 12 years old asked for two extra helpings after initially polishing off his first plate! I will take that as a thumbs up, because if he likes it then I must have done something right!
So here is my take on the classic lamb curry.
Serves 2-4 people
Preparation time: approximately 20-25 mins
Cooking time : 2 hours
500 g diced lamb either from leg or shoulder of lamb
3 tablespoons GlutenFree corn flour
1 teaspoon salt
1/4 teaspoon ground black pepper
4-5 tablespoons canola oil
1 large brown onion diced
1 cup string beans
2 teaspoons curry powder
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/4 teaspoon cayenne pepper
1 teaspoon ground cardamom
1/2 teaspoon garam marsala
2 teaspoons minced garlic
2 cups vegetable stock
1/2 cup tomato passatta
1/2 cup lactose free milk
- Mix cornflour, salt and pepper in a shallow ceramic dish, place diced lamb in dish and mix until lamb is fully coated, shake off any excess flour.
- Place a heavy based large pot on the stove and add 1 tablespoon of oil. Turn heat to medium and brown lamb in small batches, take lamb out of pot between browning of the batches and keep warm.
- In a small bowl add all the spices and mix together. Set aside.
- Once all meat has been browned, add 1 tablespoon of oil and add onion,stir fry on low heat until slightly clear in appearance.
- Add spices from bowl and mix with onion. Add more oil if mixture seems dry and stir fry until you begin to smell the fragrance of the spices.
- Add the garlic and stir fry to incorporate to the onion and spice mix.
- Add the lamb back into the pot and stir through.
- Add string beans and stir through.
- Add 1 cup of stock keeping the other cup in reserve. Mix through.
- Add passatta and milk
- Mix throughly on low heat until mixture begins to thicken
- Add remainder of vegetable stock mix again. Leave on low heat to simmer for approximately 2 hours.
- Stir constantly and add more water if mixture appears too dry up.
- Add salt and pepper to taste.
- Serve with fragrant saffron rice. And hot naan bread
Fragrant saffron rice
2 cups basmati rice or long grain rice
8-12 cups of water
1 teaspoon of saffron powder
Salt and pepper to taste.
The above quantities are for making the rice on the stove top. If using a rice cooker please follow the rice cooker instructions in regards to water quantity required.
- Fill pot with required water. Place on stove top and add salt to taste. Heat on high heat until water boils.
- Add rice, saffron and ground pepper, mix through
- Boil gently on low heat until rice is cooked
- Drain and serve with lamb curry
I hope this recipe makes sense! It does have a lot of ingredients I know but the extra work it takes will be well worth it and the bonus is if there are extras left you can freeze them for another day.
Thank you so much reading by blog and once again fell free to comment below if you have tried any of my recipes.
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