Lamb Curry with Rice
Nutrients
Per serving
Steps
Preheat oven to 155C/140C fan
Heat an oven proof caserole pan and add the olive oil until hot, add the cubed goat in two separate stages so that the goat is lightly browned equally all over for 8 - 10 mins. Once the goat is golden in colour put to one side.
Spray the pan lightly and brown the onion, carrot, garlic, ginger and chilli for 10 mins turning over until just soft.
Add the curry powder, curry leaves, thyme, cinnamon stick and salt and cook until fragrant
Add the tomato paste and stir thoroughly and return the lamb cubes to the casserole pan
Add the tomatoes and stock and bring to the boil
Cover the pan tightly either with a double layer of foil or the lid and place in the oven reducing the heat to for 2/1/2 - 3 hrs until the sauce is thick and rich
Add the drained kidney beans and a little water to loosen mixture if necessary
Return covered for a further hour
Serve curry topped with chopped coriander and lemon slices, topped with yoghurt
Serve with cooked rice and warmed naan breads
TIP to save time, onion, garlic, ginger, carrot and chilli can be chopped together in a food processorr
Ingredients
| 1kg | Lamb shoulder (boneless) |
| 1 tbsp | Olive oil |
| 1 | Spray olive oil |
| 1 | Large red onion (finely sliced) |
| 10 | Cloves |
| 1 | Carrot (finely chopped) |
| 50g | piece of ginger |
| 1 | Cinnamon stick |
| 1 | Birds eye chilli |
| 10 | Curry leaves |
| 1 tsp | Dried thyme or 3 thyme sprigs |
| 4 tbsp | Mild curry powder |
| 1 tsp | Salt |
| 140g | Tomato paste |
| 400g | Can of tomatoes |
| 300ml | Chicken or beef stock |
| 400g | Can of kidney beans |
| 200g | Cherry tomatoes |
| 1 | Small bunch coriander |
| 2 | Lemons |
| 4 | Naan bread |
| 1 | Cup basmati rice |
| 400g | Low fat plain yoghurt |
