Lamb and potatoes, Cinnamon, spices, curry Cook slowly, it's yum! Lamb curries are the best curries in my humble opinion. Lamb takes big flavour so well and is so lovely and soft when cooked slowly. Sweet potatoes are amazing, I love them so much, they are really good for you too! This curry is quite a healthy one other than the fact lamb is quite a fatty meat. I do trim off all of the fat when I'm cutting the lamb up, which I guess helps a bit. I don't use any oil or ghee to cook with, it doesn't really need it I don't think. This recipe feeds 3-4 depending on how hungry you are. Mix the following to make a marinade: (This is what I use, I like strong and hot curries, if you like less then just use less) 1 tbsp Marsala spice mix (you can find recipes for this in lots of Indian cook books, everyone has their favourites) 2 tsp Cumin seeds 2 tsp Smoked Paprika 2 tsp Ground Cinnamon 2 tsp Chili powder 1 tsp lemon pepper 2 tsp garam marsala 4 garlic cloves (grated) 3cm ginger cube (grated) 1 tbsp lemon juice 6 tbsp yoghurt You'll also need: 500g lamb leg (big cubes and fat trimmed off) 2 medium sized sweet potatoes 1 large brown onion 2 lamb stock cubes 3 tomatoes 6 tbsp yoghurt Fresh coriander Mix the marinade together and taste, when you have it to a taste you like add in you lamb. Marinade in the fridge for a few hours (or overnight if you are organised). Set a big pan (I use a wok) on high heat and cook the lamb until browned. Then add in the onion and cook for a few minutes until going soft. Then add in the potatoes and tomatoes. Cook for a few minutes, stir well to ensure everything is covered in the marinade. Add in the rest of the yoghurt and taste, if it's too spicy add in a bit more yoghurt, if not spicy enough add in a bit more of the masarla spice. Add in the stock cubes, if it tastes a bit too salty then add in a bit more lemon juice. Pretty much just play around until it tastes as you like it. You don't need to add any extra water as the vege makes it's own liquid and it will end up too watery if you add more. Bring the curry to the boil and then turn the heat down to a simmer, don't cover it, you want all the excess liquid to evaporate off. Cook for about 1.5 - 2 hours. The lamb should be nice and tender and the curry should have thickened. If it hasn't, just cook a bit longer until it does. Just before serving stir in some chopped, fresh coriander. We had this with naan and poppadoms. I hope you like it!! :) |
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AuthorI'm Vikki, I like cooking and baking, but I always forget my recipes...so I'm writing them down here ^^ Archives
March 2016
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