Aromatic & Spicy Indian Lamb Curry
Serves: 4
Cooking time: 2 hours
It's that time of year folks; time to start nourishing your body with beautiful hearty, tummy warming foods that are synonymous with cooler climes. How about putting a few hours aside on a free day to prepare your slow cooked meals for the week ahead or freeze in portions for easy midweek meals? We here at THI are all about keeping things wholesome and simple, always ensuring leftovers so we've never an excuse to fall off the wagon. Simplicity is also key in our kitchen - fewer ingredients, easy to follow instructions that enable any Tom, Dick or Mary to recreate our meals.
I am rather tickled to say this creation garnered many "oooohs" and "aaahhhs" from my dinner guests, I do not lie! The lamb was oh so tender and married beautifully with spicy quinoa and steamed greens. Go on, pop aside some time this weekend, I promise you won't regret it.
You'll need:
800 grams lamb, diced
For the marinade:
1 1/2 cups Greek yoghurt
3 garlic cloves
2 onions, roughly chopped
2 teaspoons garam masala
2 teaspoons sweet paprika
1 tablespoon ground cumin
1 teaspoon grated fresh ginger
1 teaspoon hot chilli powder
1 teaspoon ground turmeric
1/2 teaspoon celtic sea salt
For the lamb:
2 tablespoons coconut oil
2 medium tomatoes, chopped
2 green chillies, minced
2 bay leaves
1 cinnamon stick
1 teaspoon cumin seeds
1/2 tablespoon ground coriander powder
In a blender process the Greek yoghurt, onions, garlic cloves, fresh ginger, ground cumin, garam masala, chilli powder, sweet paprika, turmeric and salt. Mix through the diced lamb, cover and refrigerate for 4-6 hours or overnight.
Heat oil in a large pan on medium heat. Once hot, add the cinnamon stick, bay leaves and cumin seeds and sauté for 1-2 minutes or until fragrant. Add the coriander powder and stir. Up the heat and add the meat with all the marinade. Sauté over a high heat for 5 minutes. Cover, reduce the heat and simmer for fifteen minutes. Add the green chilli and tomatoes. Make sure the heat is low to allow for a gentle simmer for 1.5 hours or until the lamb is tender. Once cooked, you may need to skim some oil from the top of your dish, depending on the fattiness of the lamb. I simply used a large steel spoon to do this.
Sprinkle with fresh coriander. Serve with rice or quinoa and some steamed greens on the side.
We here at THI have committed to creating some more substantial dinner recipes for you all. Any particular dishes you'd like to see up on our site as the cooler months approach?
