This curry is full of flavour and is really comforting, the smells you get from the kitchen are so yummy and make it really satisfying to eat. It has a lovely spice flavour and a hint of heat but it doesn’t blow your head off. Lamb takes on spices really well and the potato makes it filling and it adds a real sweetness. It seems like a lot of ingredients making your own curry but once you have built up your spice cupboard you can add spice to so many things to add flavour. I use ground cumin in lots of other dishes like chilli, soups and as a rub on meats it adds a really nice flavour and a really nice depth of flavour. The other great thing about this curry is it is healthy and low fat as there is no coconut milk, yoghurt or cream added.
Ingredients (serves 4, for us 2 + 2 for freezing)
- 500g lamb shoulder, cubed
- 1 red onion, peeled and roughly sliced
- 1 red pepper, de seeded and roughly chopped
- 2 garlic cloves, peeled and finely chopped
- 1 inch piece of ginger, peeled and finely chopped
- 1 tbsp ground coriander
- 1 tbsp ground cumin
- 1 tbsp turmeric
- 1/2 tsp cayenne pepper
- 1/2 tsp chilli flakes
- 3 dried red chilli
- 3 cloves
- 6 green cardamom pods, cracked and seeds removed (just use a back of a knife to crush the pods on a chopping board remove the seeds and discard the shells)
- 1 tbsp garam masala, option (recipe here)
- 1/2 tbsp cumin seeds
- 500ml lamb or vegetable stock
- 1 large sweet potato, peeled and cubed
- chopped coriander to serve
- oil for frying (I like groundnut)
- Heat a good drizzle of oil to a heavy based pan over a high heat. Season the lamb and add the lamb pieces to the pan and fry until browned all over for a few minutes. Once browned all over drain on kitchen paper.
- Add another drizzle of oil to the pan, once hot add the onions, garlic, ginger and pepper. Reduce the heat to medium and cook for about 6 minutes until they start to soften. Add in all the spices and aromatics a, stir well to coat the onion mixture. Cook stirring frequently until the pepper and onions have softened and the spices release their aromatic flavour for another 2 minutes.
- Add the reserve lamb and give it a good stir. Pour in the stock and stir again. Season with salt and pepper bring to the boil then reduce the heat to a simmer. Pop a lid on the pan and leave to simmer for an hour to an hour and half until the meat is starting to become nice and tender.
- Now add in the sweet potato chunks, replace the lid and simmer for a further 30 minutes or until the sweet potato is soft when pierced with a fork.
- Remove the lid and simmer uncovered for a further 10 minutes until the sauce starts to thicken. Serve with a sprinkling of coriander. We ate half and froze the other half down, it tasted even better after being frozen. Enjoy.