Homemade Lamb Curry
Storecupboard spices along with puréed onions, garlic, and ginger create an authentic flavour in this tender lamb curry that's rich in iron and 2 of your 5-a-day
- 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.