Fragrant Lamb Curry

Food Main Courses

As people get older their sense of smell and taste diminish. But curry, with its stronger aroma and distinctive taste, is more easily recognised by residents whose taste buds might not […]

4 Servings
750g lamb shoulder, diced
80ml vegetable oil
300g uncooked basmati rice
2 red onions, chopped
2 tbsp cinnamon
2 tbsp ground coriander
2 tsp garlic puree
2 tsp turmeric
3 bay leaves
750ml vegetable stock
400g tin chopped tomatoes
1 large potato, chopped into small cubes
3 carrots, sliced 1cm wide
Small bunch of fresh coriander, stem
20 ml vegetable oil
1 red pepper, deseeded & chopped into 2cm wide slices
1 yellow pepper, deseeded & chopped into 2cm wide slices
1 green pepper, deseeded & chopped into 2cm wide slices
½ red onion, chopped into 1cm pieces
  1. Heat 40ml cooking oil in a large frying pan. Add the lamb and brown off. Once sealed remove from the pan and set aside
  2. Heat the remaining 40ml cooking oil in the same pan and sauté the onions until they soften and slightly brown. Add the cinnamon, ground coriander, garlic puree, turmeric and the curry and bay leaves. Heat for 3 minutes stirring occasionally
  3. Add the lamb back into the pan and stir in the stock and tomatoes. Bring to the boil before simmering (covered) for 90 minutes. Stir occasionally
  4. After 60 minutes add the potato and carrots, stir and continue to simmer uncovered until the lamb is tender and the vegetables cooked through. Season to taste

  5. Rinse the rice in cold water before bringing it to the boil. Simmer for 10 minutes before draining
  6. Heat the remaining 20ml cooking oil and fry the peppers and red onion until lightly cooked. Remove from the heat and stir in the chopped fresh coriander
  7. Serve the curry with the rice and vegetables