This dish is a proper flavour bomb! Beautifully spiced and delicately tender lamb en-robed in the most flavourful and delicious sauce. Perfect served over fluffy rice and warm roti. Don't worry about the amount of garlic, ginger and chilli; all the flavours mellow and calm down during the slow cooking process. I recommend making this dish a couple of days in advance and leaving it in the fridge to 'develop' before reheating it when you are ready. This recipe is a must try.
Cooking Time: 4-5 hours
Serves: 4
Ingredients
1 large onion, roughly chopped
10 garlic cloves, peeled
100 g fresh ginger, peeled and chopped
100 ml vegetable oil
2 scotch bonnet chillies, finely chopped
small handful of curry leaves
3 thyme sprigs
4 tbsp mild curry powder
600 g lamb shoulder or leg, diced
400 g chopped tomatoes
300 ml lamb stock
400 g pinto, black-eyed or kidney beans
juice of 1/2 lemon
small bunch of coriander, chopped
Method
1. Preheat the oven to 170⁰C. Place the onion, garlic and ginger in a food processor and blend into a smooth paste. Heat the oil in a large casserole pan over a medium-high heat. Add the onion puree and cook for around 5 minutes until everything has softened.
2. Next, add the chillies, curry leaves, thyme, curry powder and 2 tsp of salt. Cook for 2-3 minutes.
3. Add the lamb and mix well, ensuring everything is coated in the spice mix. Cook for 4-5 minutes, until the lamb has begun to brown. Add the chopped tomatoes and stock and stir well.
4. Cover the pan and place in the oven for 3-4 hours or until the lamb is tender, the sauce has thickened and darkened and the flavours have mellowed. This is the best time to let your curry rest for a few days in the fridge.
5. Next, reheat your curry (if needed), before adding the beans. Cook for 5 minutes until the beans are cooked through. Add the lemon juice and chopped coriander, stir well and serve with rice and/or roti.
Comments