Scott’s Lamb Curry Recipe

Hi, its Scott here and this week we have another curry using the base gravy we made a few weeks ago.

And this time it’s a recipe for a lamb bhuna a rich curry with a thick sauce finished with fresh tomatoes and coriander.

So let’s jump strait into the recipe.

Ingredients for the lamb

400g diced lamb I used leg but you could use shoulder.

1tsp paprika

1tsp ground cumin

1tsp ground coriander

½ tsp turmeric

Drizzle of oil

100ml water

Ingrediants for the curry

1 red diced red onion about 150g when diced

1 green pepper diced large about 100g

1tsp garlic paste

1tsp ginger paste

1 red chilli sliced

1 cardamon pod

2 bay leaves

½ cinnamon stick

1tsp mustard seeds

2tsp Kashmiri chilli powder

1tsp garam masala

1tsp ground cumin

1tsp ground coriander

1tsp paprika

1tsp tomato paste

230g curry gravy base

80g cherry tomatos

Method

Start by mixing the lamb with the spices oil and water then place in a baking dish and cover tightly with tin foil and bake in the oven for 30 minutes at 190 degrees or until the lamb becomes tender and set aside or at this point you could chilli this mixture and freeze it so its ready to go for curry at a later date I often do this if I see lamb on offer because a short shelf life but don’t want a curry that day it also speeds up the process of making the curry when I do want to make it.

Now the lamb is cooked we can make a start on the curry add a good splash of oil to a wok or deep-frying pan and on a medium high heat add the mustard seeds, cardamon pod, bay leaves and cinnamon and temper them in the oil until the mustard seeds start to pop.

Then add the onions and start to brown then along with the green pepper and chilli once the onions are browned add the ginger & garlic paste followed by the tomato paste and the rest of the spices.

Cook the spices out for a couple of minutes then add the lamb along with the juices and on a high heat reduce so the pan becomes dry again the oil will split out but don’t worry when reduced it will come good.

Now add the base gravy and bring to the boil and reduce this down to a thick sauce then add the cherry tomatoes and coriander cook for a couple of minutes and that’s the recipe done.

You give it a try and enjoy it.