LAMB MASALA CURRY RECIPES

LAMB CURRY RECIPES | BBC GOOD FOOD

Lamb curry recipes | BBC Good Food image

Turn up the spice with our collection of top rated lamb curries. From madras to vindaloo, biriyanis to lighter versions, find the curry to suit your taste.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

ROGAN JOSH - LAMB ROGAN JOSH - LAMB CURRY RECIPES

Rogan Josh - Lamb Rogan Josh - Lamb Curry Recipes image

We love curry, and nothing quite gets us as excited as a lamb rogan josh. The trick to this is patience and a serious good, homemade curry paste.

Provided by Karen Williams

Categories dinner party dinner

Total Time 2 hours 15 minutes

Prep Time 30 minutes

Cook Time 0S

Yield 4

Number Of Ingredients 19

Ingredients

1/2 tsp. hot chilli powder
1 tsp. ground coriander
1 tsp. ground cumin
1/2 tsp. ground black pepper
2 tsp. sweet paprika
1 tsp. turmeric
2 tsp. garam masala
1/2 tsp. ground cardamom
3 tbsp. tomato puree
2 tbsp. vegetable oil
750 g lamb leg, fat trimmed, cut into 2.5cm cubes
4 bay leaves
1 stick cinnamon
4 cloves
1 large onion, chopped
2 cloves garlic, crushed
1 x 5cm piece of ginger, peeled and grated
100 mL natural yoghurt
Small handful fresh coriander, chopped, to serve

Steps:

Combine all paste ingredients with a pinch of salt. Set aside. Heat oil in a large pan and brown the lamb in batches. Set aside. In the same pan, fry the bay, cinnamon, cloves and onion until the onion is soft and translucent. Add the garlic and ginger and fry for a further 2mins. Add the paste and fry for another 2 mins. Add the lamb and 400ml of water and gently simmer for 1 hr, stirring occasionally. Discard the bay and cinnamon and stir through the yoghurt, cooking for a further 10 mins. Sprinkle with freshly chopped coriander before serving.

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FREEZE

Transfer to a freezer-proof container and freeze for 1 month. Don’t freeze for longer as the flavours will intensify and the dish may become too spicy.

1 Preheat the oven to 150°C/130°C fan/Gas 2.

2 Heat 2 tablespoons of the oil in a large frying pan. Add half the lamb and fry until browned. Remove from the pan with a slotted spoon and set aside, then brown the other half of the lamb andset aside.3 Add the remaining oil to the pan.Add the onions and fry for 4–5 minutes until beginning to soften.

4 Meanwhile, place the ginger, garlic and chilli into a small food processor and whizz until finely chopped.

5 Bash the cardamom pods with the end of a rolling pin to split the husks, then remove the seeds and grind them to a fine powder in a pestle and mortar.Add to the pan along with the remaining spices and the garlic and ginger mixture.

6 Add the remaining ingredients to the pan and add the lamb. Bring to the boil, then cover and place in the oven to simmer for 1–2 hours until tender. Check the seasoning and serve.

Keeps for 2 days in the fridge.1 small cucumber, peeled350g (12oz) Greek yoghurt5 tablespoons chopped mint

RAITA

PREPARE AHEAD

Keeps for 2 days in the fridge.

1 Cut the cucumber in half lengthways, scoop out the seeds and cut the flesh into small cubes. Place in a bowl with the yoghurt and mint and chill for up to 2 days before serving.

FRESH TOMATO RELISH

PREPARE AHEAD

Keeps for 2 days in the fridge.

1.Mix all the ingredients together and chill for up to 2 days before serving.

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