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Ingredientsthumb-sized piece ginger, ½ cut into matchsticks, the rest left whole2 onions, quartered 4 garlic cloves 2 tbsp rapeseed oil 1 cinnamon stick 1 tbsp ground coriander 1 tsp ground cumin 1 tsp ground turmeric ½ tsp fennel seeds 750g leg of lamb, diced 400g can chopped tomatoes 1 red chilli or green chilli, deseeded and sliced small bunch coriander, stalks finely chopped, leaves roughly chopped basmati rice and mango chutney or raita, to serve | MethodPut ½ the thumb-sized piece of ginger, 2 quartered onions and 4 garlic cloves in a food processor with 300ml water. Blitz to a smooth purée.Scrape down the sides with a spoon and blitz again to make it as smooth as you can. Tip into a deep sauté pan, cover with a lid and simmer for 15 mins. Remove the lid and cook for 5 mins more, stirring occasionally. By now the liquid should be all gone. If not, cook a little longer. Add 2 tbsp rapeseed oil to the pan with the remaining piece of ginger, cut into matchsticks. Turn up the heat and fry, stirring, for 3-5 mins until it starts to colour. Stir in 1 cinnamon stick, 1 tbsp ground coriander, 1 tsp ground cumin, 1 tsp ground turmeric and ½ tsp fennel seeds, then add 750g leg of lamb. Stir-fry until the lamb changes colour. Tip in 400g can chopped tomatoes with a can of water and 1 deseeded and sliced red or green chilli, season well, cover and leave to simmer for 1 hr. Stir in the finely chopped stalks from a small bunch coriander, re-cover and cook for a final 30 mins until the lamb is tender. Add a splash of water if necessary to loosen the consistency as it cooks. Stir in the roughly chopped coriander leaves and serve with basmati rice and mango chutney or raita. |
Sourcehttps://www.bbcgoodfood.com/recipes/home-style-lamb-curry |