Classic lamb and veg curry, this goes well with most root veg actually so you can use potatoes, turnips or carrots. I used potatoes as that's the classic choice. If you're using beef, you just need to cook for a little longer, Actually you can use chicken too, just cook for less time – in fact this recipe is more of a template for a classic meat and veg curry now that I think about it 🙂 Get the basics right and then play with it.
Cook time : 2 hours
Ingredients
- 4 tbp cooking oil of ghee
- 1½ medium brown onion, finely chopped
- 3-4 cloves garlic, finely chopped
- 1 thumb ginger, finely chopped
- 500 grams lamb, diced
- 1 tsp salt
- 1 tsp paprika powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- ½ tsp turmeric powder
- ¼ tsp black pepper powder
- ¼ tsp chilli powder
- 1 can plum tomatoes
- 1 chilli optional
- 3 small potatoes, peeled and cubed
Instructions
- Heat the oil on medium / high and fry the onions until they start browning.
- Add the ginger and garlic and fry until fragrant.
- Add the lamb and all the spices; salt, pepper, coriander, cumin, paprika, turmeric, chilli.
- Continue to fry until the lamb has browned.
- Turn the heat up and add the chilli and plum tomatoes.
- Cook until the tomatoes turn to liquid, mash up any hard bits with your ladle.
- Add 1 cup of water, cover, lower heat and leave to simmer gently for 1 hour.
- In the meantime, soak the potatoes in cold water and leave.
- After an hour the lamb should be pretty much cooked through.
- Add the potatoes, another ½ cup of water if the curry looks too dry, lid and leave for 20 minutes.
- Take the lid off and mix through gently, so as not to break the potatoes. Now, if you want the curry to be drier, you can cook off any excess water on medium heat with the lid off for around 10 minutes.
- Lets stand for 10-15 minutes to build your appetite and then tuck in 🙂You can eat this with rice or chapattis or naan.