Lamb Curry
Ingredients:
- 550g boneless leg of lamb
- 2 tbsp Blendship curry powder
- 1 large onion
- 3 cloves garlic
- 1 inch ginger
- 2 tbsp tomato paste
- 400g tinned tomatoes
- 1 tbsp plain yogurt
- 1 tsp cumin seeds
- 1/2 fresh green chili (optional)
- 1 cinnamon stick
- 5-6 dried apricots
- 1 bay leaf
- 2 tbsp ghee
- Salt
- Fresh coriander for garnish
- Cooked basmati rice
Instructions:
- First cut the lamb into large chunks. In a bowl, mix cubed lamb with 1 tbsp of Blendship curry seasoning and the yogurt. Cover and refrigerate for at least 30 minutes or up to 4 hours.
- Heat the ghee in a large pan over medium heat. Add the cumin seeds, cinnamon stick, and bay leaf. Let them sizzle and become fragrant for about 1 minute, until the cumin seeds are lightly toasted and aromatic.
- Add the chopped onion and cook until golden brown, about 6-8 minutes.
- Add the garlic, ginger, and green chili (if using). Cook for another 2-3 minutes, stirring often. Add the remaining 1 tbsp of Blendship curry seasoning, and tomato paste. Cook for 3-5 minutes until fragrant.
- Add the marinated lamb to the pot and brown the meat on all sides.
- Stir in the chopped tomatoes and enough water to cover the meat (fill the tinned tomatoes tin with water, if needed add 2 tins full of water). Bring to a boil, then reduce to a simmer. Cover and cook for about at least 1.5 hours (2+ hours is better), or until the lamb is tender, stirring occasionally.
- I like to add a touch more Blendship curry seasoning at the end, along with finely chopped dried apricots. Cook for an additional 5 minutes. Taste and adjust seasoning with salt if needed - you can even add a touch of honey to help balance the flavours.
- Garnish with fresh coriander leaves and serve hot with basmati rice and enjoy!