How to make lamb curry video

Article by: OriginalNakedChef  |  Picture by: OriginalNakedChef
How to make lamb curry video
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A great homemade lamb curry that will tantalise your taste buds. It takes a little while to make, but the results are really worth it. Succulent lamb pieces are simmered in a well-flavoured, smooth, tomato-based curry sauce. Enjoy with freshly cooked rice, chopped fresh coriander and naan bread.

Place 6-7 roughly chopped garlic cloves and equal amounts of fresh ginger into a blender or food processor. Cover with 150ml water and blend until smooth.
Heat a large cast-iron pan or frying pan. Add 2 sliced onions and pour in garlic-ginger puree and season with salt. Bring to the boil and stir. Simmer, covered for 40 to 45 minutes. Let cool and blend with a hand blender until smooth. Pour into a jug and wash the pan.
Heat 1-2 tablespoons vegetable oil in the cleaned cast-iron pan. Add 1 teaspoon paprika, 1 teaspoon ground turmeric, 1 tablespoon tomato puree and 400g passata. Bring to the boil, stir and simmer for 10 minutes, stirring occasionally. Add all but ½ to 1 cupful of the onion-garlic-ginger mixture. Stir and bring to the boil, then simmer for 25 to 30 minutes, covered. Pour curry into a clean container. Rinse and dry pan.
Season 1kg cubed lamb leg meat with salt. Heat 1-2 tablespoons vegetable oil in the cleaned cast-iron pan. Add ground turmeric to taste and reserved onion-garlic-ginger mixture. Stir and cook over medium heat until darker in colour, about 5 minutes. Add lamb, turn up the heat and stir to coat with the seasonings. Simmer, covered for 30 to 40 minutes, stirring occasionally. Using a slotted spoon, transfer lamb to a plate. Discard the juices from the pan. Rinse pan.
Heat 1-2 tablespoons vegetable oil in the cleaned cast-iron pan. Add curry sauce, stir and bring to the boil. Add 1 teaspoon salt and chili powder to taste. Stir and cook over high heat for 5 minutes. Add lamb, garam masala and ground cumin to taste. Simmer, covered for 7 to 8 minutes. Serve with freshly cooked rice and chopped coriander.
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