Hello and Happy New Year!
Lamb Curry, a New Recipe for you just perfect for these Winter Blues. The Curry is really rich and delicious and low fat (although you wouldn’t know it!). Its easy to do I have step by step instructions and a little video below. ⇓
Apologies, after lovely requests for me to update my blog, and after many months of not finding time to do so. I’ve decided to make it a New Year Priority.
I’ve been so busy with many things and sorting out emilyshomecookedkitchen frozen foods which is my tiny little enterprise, along with being a Mum I must admit this has took a back seat….
Anyway onwards and upwards!
LETS GET COOKING!
Serves 6 – 8
Takes about 20 minutes prep and 1 hour to cook depending on quality of the lamb. You don’t have to use lamb, chicken and beef would be great too!
- 1 Kg of Lean Lamb Shoulder Diced (I deboned a shoulder joint myself as its much cheaper, but all supermarkets sell diced lamb).
- Juice of 1 lemon
- 1 large heaped tbsp. of garam masala
- 5 cloves or garlic roughly chopped
- 2″ of ginger grated
- 2 tbsp. of vegetable oil or fry light
- 1 tin of tomatoes
- 1 large onion sliced
- 1 tbsp. of cumin
- 1 tbsp. of ground corriander
- 1 tbsp. of turmeric
- 1 tbsp. of smoked hot paprika
- 1 whole chilli sliced in half (up to you which variety for your desired heat)
- 1 cup of water to add to make up the desired consistency sauce
- 2- 3 tbsp. of low fat yogurt (I used Skyr)
- 2 tbsp. of fresh roughly chopped corriander
- Salt and Pepper a good pinch
First of all put the diced lamb in a large bowl, pour over the lemon juice and mix in the salt, pepper and garam masala. Leave to marinate for as long as possible preferably over night (although I only had an hour and it was still delicious).
Whilst the lamb pieces are marinating prepare the spices and vegetables. Once ready, get a large frying pan and heat on a medium to high heat and add the spices to heat through, this only takes a minute or two. Its important to keep an eye on this part as you don’t want them to burn.
Add the oil or low fat oil spray throw in the lamb and onions.
Keep stirring well so they don’t burn, turn the heat down a little. Then add the ginger and garlic too.
When it’s looking like the onion has softened and the lamb is browned on the outside
Throw in the tinned tomatoes, add the chilli, give it a good stir so it thickens through, then dash in the cup of water. Now be patient, let it simmer, it depends on how tender the shoulder is, mine did take an hour on the hob!, It can take less time it just depends.
Keep checking every 10 minutes or so, add more water if it looks like it its too thick and sticking. I decided to let it cook through for another 30 minutes which gave it this deep brown colour.
I know the pan is messy! I wanted to show you a real photo of what it finally looks like so you know what to expect.
Once your happy with the consistency give it a taste, check it has enough seasoning. Now add the yogurt a tablespoon at time and taste. If you like it spicy put less yogurt in. Throw in the fresh corriander give it a good stir and serve.
Tuck in and enjoy!
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