Weekender Lamb Curry
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Cuisine: Indian
Serves: 4
Ingredients
  • 1tsp fennel seeds
  • 3tbsp vegetable oil
  • 1tsp cumin seeds
  • 6 cardamom pods, split
  • 1tsp dried chilli flakes
  • 1 cinnamon stick
  • 3 red onions, very finely chopped/grated
  • 6 garlic cloves, crushed
  • 5cm piece fresh root ginger, grated
  • 750g lamb neck fillet, cut into 4cm pieces
  • 2 bay leaves
  • 400g can chopped tomatoes
  • 1tsp turmeric
  • 3 green chillis, deseeded and roughly chopped
  • 1tsp garam masala
  • 250g charlotte potatoes, halved
  • 175g turnips, peeled and cut into 4cm cubes
  • 350ml chicken stock
  • 2tbsp coriander, chopped
Instructions
  1. Heat small frying pan on medium heat and toast fennel seeds for about 20secs or until give off sweet, aniseedy scent. Using pestle and mortar, pound them to powder and set aside.
  2. Heat oil over medium heat in large, lidded ovenproof casserole and add cumin, cardamom, chilli flakes and cinnamon. Stir and fry spices until give off nutty aroma (about 20secs).
  3. Add onions and fry for 10mins, stirring often, until golden. Add garlic, ginger and 75ml water; cook for 1min until water has evaporated.
  4. Preheat oven to 170C. Tip lamb and bay leaves into pan and fry for about 10mins until well browned, stirring all the time. Add dash of water if meat starts to catch.
  5. Stir in tomatoes, turmeric, green chillis, garam masala, potatoes, turnips and crushed fennel. Simmer for 5-7mins till tomatoes have cooked down.
  6. Pour over stock, bring to simmer and cover. Transfer to oven for 1hr15mins, until meat is tender. Scatter with chopped coriander and serve with flatbreads or rice and some yoghurt.
Nutrition Information
Calories: 597 Fat: 35.3g Saturated fat: 13.5g Carbohydrates: 22.7g Sugar: 9.5g Salt: 0.7g Fibre: 4.9g Protein: 47g
Recipe by tasty at http://tasty.haribotech.co.uk/?p=680