Minced lamb and pea curry
1 hour 25 min
A classic Indian recipe. Here I make the curry sauce in advance, which gives it a far more authentic Indian restaurant tasting curry. Then it's as simple as frying the lamb, adding the sauce and peas for a superb curry! I serve it with any combination of rice, poppadoms, lime pickle, mango chutney and my cucumber and mint raita.
7 people made this
Ingredients
Serves: 4
- 2 tablespoons olive oil or ghee
- 2 medium onions, peeled and finely chopped
- 3 cloves garlic, finely chopped
- 2.5cm root ginger, peeled and finely chopped
- 1 rounded tablespoon mild curry powder (I use Bolst's)
- 200g tinned chopped tomatoes
- 1 tablespoon white or red wine vinegar
- 350ml water
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 to 3 teaspoons chilli powder, to taste
- 450g lamb mince
- 150g frozen peas
- 2 tablespoons chopped fresh coriander (optional)
Method
Prep:20min ›
Cook:1hr5min ›
Ready in:1hr25min
- Heat oil or ghee over medium heat and add onions. Continue cooking and stirring occasionally for about 15 minutes, until onions are a light golden brown. Add a tablespoon of water here and there if onions are sticking.
- Add garlic and ginger, and cook stirring for a minute. Add curry powder, and cook for 30 seconds.
- Add tomatoes, vinegar, water, salt, sugar and chilli powder. Bring to a gentle simmer, and cook for 20 to 30 minutes until reduced down by a third, stirring occasionally.
- Puree the sauce using a hand blender or food processor, strain through a sieve into a clean pan. Straining is optional but you will get a far better sauce!
- Heat a pan over medium to high heat and add the lamb. There should be no need to add any oil. Cook the lamb until browned.
- Add the sauce. Bring back to a simmer. Put a lid on and simmer for 15 minutes or so, stirring occasionally. If you want a thinner sauce add some water, thicker sauce remove the lid.
- Add the peas, stir and bring back to a gentle simmer. Cook for 1 to 2 minutes. Serve with a sprinkling of chopped coriander if using.
Tip
The curry sauce can be made in advance and stored in the fridge for 1 to 2 days.
