Slow-Cooked Lamb Curry
Makes / serves: 4 portions
Draft recipe
Method
- Brown lamb, remove.
- Slowly brown sliced onions in oil, add garlic and ginger, ground cumin, coriander and turmeric, then purée.
- Add tomatoes, stock and lamb.
- Cover and simmer very gently 2–3 hours until tender, or bake at 140°C fan.
- Reduce uncovered if needed; stir in garam masala at end.
Related recipes
Components and suggested sides, shown with their own batch quantities.
Plain Basmati Rice
4 side portions. Use the amount specified in the main recipe.
- 240g basmati rice.
- 600ml water.
- pinch salt.
- Rinse rice and drain.
- Put in a saucepan with water and salt.
- Bring to boil, cover tightly, turn to lowest heat for 10 minutes.
- Turn off and leave covered on the same ring for 10 minutes, then fluff.
- Adjust only if your pan or hob behaves differently.