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Wednesday, 10 July 2013

Slow Cooked Lamb Curry




If you have a lot of time and fancy doing some cooking with great results this dish is perfect, it will impress any curry lover and they won't believe it is so healthy!!

Syn free on extra easy!!


Serves 4

Preheat oven 200c, 400f, gas mark 5

Ingredients

3 onions finely sliced
3 inches of fresh ginger peeled
3 garlic cloves
3 green chillies, deseeded if you like
½ tsp turmeric
1 tsp cayenne pepper
2 tsp ground cumin
2 tsp ground coriander
1 tsp chilli powder
2 tsp cinnamon
4 cloves
3 cardamon pods
1 kg lamb neck fillet, all fat removed and sliced
5 tomatoes quartered
1 cinnamon stick
2 bay leaves
½ tsp garam masala
large handful of coriander leaves

Method

Blitz the ginger, chilli, and garlic in a blender.
Heat a large oven proof pan sprayed with frylight and fry the onions until golden, add the ginger, chilli, and garlic, and fry for 2 minutes.
Add all the spices except the garam masala, cinnamon stick, and bay leaves fry for 2 minutes, then add the lamb cook until the lamb is browned, gently stir in the tomatoes, cinnamon stick, and bay leaves, cover and bake for 2 hours, check that it hasn't gone too dry every 30 minutes, if it has add some water. When the lamb is tender, serve with rice and sprinkle with the coriander leaves and garam masala.

I also like to serve it with Mint Yogurt Sauce


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