We have always been huge fans of curries, in fact curries are one of the things I craved during pregnancy with my daughter and literally was all I ate for those very long 7 months (She was prem). Some curries can take a while to prepare but this one is no hassle, although it does need to cook for quite a while so it’s good to make when you’re pottering about at home.
This easy to make lamb curry is made with storecupboard spices along with puréed onions, garlic, and ginger to create an authentic flavour in this tender lamb curry that’s rich in iron and 2 of your 5-a-day. Although the curry takes around 2 hours to make, all you need to do is prepare the veg spice mix and cook this out before adding the lamb and leaving the curry to cook on a low heat.
The curry can also be made in advance then warmed through fully before serving and can also be frozen for up to 4 weeks making this an ideal dish to batch cook for meals throughout the month. It is a perfect fakeaway for a traditional curry and rice but also tastes delicious as a topping for jacket potatoes.
Once you have tried this curry it will be hard to go back to takeaway curries as this homemade lamb curry is so easy to make and just as tasty as a curry from the local Indian takeaway.
Homemade Lamb Curry
- 1 Thumb Sized Piece Ginger, chopped and peeled
- 2 Chopped Onions
- 4 Cloves Garlic
- 2 Tablespoons Vegetable Oil
- 1 Cinnamon Stick
- 1 Tablespoon Ground Corriander
- 1 Teaspoon Cumin
- 1 Teaspoon Ground Turmeric
- 1/2 Teasponn Fennel Seeds
- 750 g Diced Lamb
- 400 g Chopped Tomatoes
- 1 Red Chili
- Small Bunch Chopped Corriander, keep the leaves and stalks separate.
- Place 1/2 of the garlic and onions along with the garlic in a food processor with 250ml of water and blend into a smooth puree.
- Place the puree in a non-stick pan and cook on a low heat for 15 mins.
- Add the oil and remaining ginger and onions to the pan and stir fry for 3 to 5 minutes until the colour begins to change.
- Add the spices and the lamb and cook until the lamb is browned on the outside.
- Add the chopped tomatoes and chili, cover with a lid and cook on a low heat for 1 hour.
- Add the coriander stalks and stir well before cooking for a further 30 mins.
- Serve with basmati rice and sprinkle with the chopped parsley.
If you have a little extra time there are some easy recipes for homemade naan’s; this naan recipe from Eb at Easy Peasy Foodie or this yeast free Naan’s from Kate at Veggie Desserts will both go well with the curry. You could also try this recipe for Chapati from Nicky at Kitchen Sanctuary which will also make an ideal accompaniment to this lamb curry.
What is your favourite homemade curry?