Slow Cooked Lamb Curry

We fancied something a bit different to our usual homemade curry… I got some lovely Lamb from the butchers that I trimmed and diced. When I told the girls it was Lamb Curry they didn’t look very happy, but actually they really enjoyed it, although I had to pick out all of Isla’s chick peas 😆 Recipe below was enough for all of us with some leftover for Hallie’s lunch the following day.

Ingredients

Serves 5/6

• 500g Lean Diced Lamb

• 1 Onion, sliced

• 2 tbsp Garam Masala Spice

• 1 tbsp Ground Cumin

• 1 tbsp Mild Curry Powder

• 2 Garlic Cloves, finely chopped

• 1 inch piece of Ginger, grated

• 1 tbsp Tomato Paste

• 1 tin Chopped Tomatoes

• 2 tbsp Mango Chutney

• 1 Lamb Stock Cube

• 1 tin Chick Peas

• 50g Natural Yoghurt

• 50g Ghee

• Fresh chopped Coriander

• 1 Lime

Coat the Lamb in all the spices and leave to marinade overnight if you can!

For the Curry, fry the Lamb in a little oil till sealed then add the Ginger, Garlic and Tomato Paste and cook for 2 minutes.

Add the Chopped Tomatoes, fill the Tomato tin with water and add along with the Lamb Stock cube, Mango Chutney and half of the Ghee, bring to a simmer, add the sliced Onions then cover with a lid and simmer on a low heat for 3 hours stirring often.

After 3 hours the Lamb should be soft and falling apart. Drain the Chick Peas and add to the Lamb, simmer for 15 minutes adding more Lamb Stock if you need to.

To finish, stir in the Yoghurt and remaining Ghee.

Serve with Basmati Rice, Poppadoms, Mango Chutney, Raita, lots of freshly chopped Coriander and a squeeze of fresh Lime juice.

Hope you enjoy!

L x