What you'll need:
- 2 onions, thickly sliced
- 2 tbsp oil
- 4 cloves of garlic
- Thumb-sized piece of ginger, ½ chopped into matchsticks, the rest left whole
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1 tsp ground cumin
- ½ tsp fennel seeds
- 1 cinnamon stick
- 400g can of chopped tomatoes
- 750g lamb meat, diced (leg works best)
- 1 sliced chilli
- Handful of fresh coriander, with the stalks chopped and the leaves torn.
Preparation time: 105 minutes
First, make a curry paste. You need to do this by placing the chunk of ginger, garlic and onions in a blender, along with about 300ml water. Blitz to a smooth paste, then cook this paste down in a large covered pan for about 15 minutes, or until the water has evaporated.
Fry the remaining ginger matchsticks with the oil in the same pan, on a moderate heat for about 5 minutes so it gets a bit of colour. Once this is ready, add the lamb, along with the spices, and give it all a good stir to ensure everything is covered. Cook until coloured all over.
Add the tin of tomatoes along with a tinful of water and the chilli. Season well, and simmer while covered for about an hour.
Take the stalks of the coriander, and stir them into the (now reduced) sauce. Cook for a further 30 minutes, stirring occasionally until the lamb is very tender. You may need to add a splash of water if it starts looking dry. Before serving, stir in the coriander leaves, and prepare some basmati rice. Delicious!
If you’re looking for a great bottle to drink alongside this Lamb Curry, then the Casa Silva Carmenere might well be the one you’re looking for. Carmenere goes particularly well with smoky meats, such as bacon, as well as lamb - especially curried lamb or Caribbean curry goat!
There you have it -- a simple recipe for Lamb Curry!
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