About this recipe:Warm up on a chilly winter's day with this aromatic, rich and golden lamb curry. It's a no-fuss recipe that can be left to simmer gently and needs just warmed garlic and coriander naan breads to accompany. Delicious!
2 tbsp groundnut or sunflower oil
1 onion, roughly chopped
1 orange pepper, diced
1 sweet potato, peeled and diced
1 garlic clove, crushed
1 tbsp medium curry powder
500g lamb neck fillet, cut into bite-sized chunks
200ml lamb or beef stock, made with a stock cube
2 tbsp tomato purée
4 tbsp plain yoghurt
2 tbsp chopped fresh coriander
2 tbsp flaked almonds
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Method Prep:5min › Cook:20min › Ready in:25min
Fry the vegetables: Heat the oil in a large pan and add the onion, pepper, sweet potato and garlic. Fry for 4-5 minutes, stirring occasionally, until beginning to soften but not browned.
Add the spices and lamb: Stir in the curry powder and cook for a further minute, then add the lamb, stirring to coat evenly with the spicy mixture.
Cook the curry: Add the stock and tomato purée, then bring to the boil. Reduce the heat, cover and simmer for 15 minutes or until the lamb and vegetables are tender. Adjust the seasoning if necessary. Stir in the yoghurt and coriander, sprinkle with the flaked almonds and serve.
For sweet potato, use pumpkin, or butternut or acorn squash, peeled and seeded, then diced.
…or try this
For a vegetarian version, omit the lamb. Cook the vegetables as step 1. Add the curry powder and stir for 1 minute, then add 1 small cauliflower, cut into small florets, 200ml vegetable stock, and 2 tbsp crunchy peanut butter. Bring to the boil, then cover and simmer for 10 minutes or until the cauliflower is tender. Stir in 100g baby spinach leaves and heat until wilted. Add 4 tbsp double cream or full-fat crème fraîche instead of the yoghurt and sprinkle with toasted cashew nuts or peanuts instead of the almonds.
I didn't have enough lamb so I mixed both the vegetarian and the meat recipe together and left out the yogurt and cream ,when asked how many stars I should give it my husband said I should give it 6 stars and clean plates. I will be making this again and again. - 06 Feb 2014