Peter’s lamb curry
Provided by Dave Noble (originally from Jamie Oliver)
Peter’s lamb curry – it’s a Jamie Oliver recipe but I’ve used it for 15 years now and it always produces a wow!
Ingredients
Masala Ingredients
- 2 tbsp fennel seeds
- 2 tbsp coriander seeds
- 2 tbsp cumin seeds
- ½ tbsp fenugreek seeds
- ½ tbsp blacj
- peppercorns
- 1 clove
- small piece of cinnamon stick
- green cardamoms
Curry Paste Ingredients
- thumb-sized piece of ginger, peeled
- 2 large red onions, peeled
- 10 cloves garlic, peeled
- 2 red chillies
The Other Ingredients
- fresh coriander & fresh mint
- 2 tablespoons butter/oil
- 2 x 400g tins of chopped tomatoes
- 300ml stock
- 2.2/1.5kg lamb, diced
- fresh mint, handful
- fresh coriander, handful
- 300ml natural yoghurt
- salt and freshly ground black pepper
- lime juice
- salt and black pepper
Servies: 6
Instructions:
Put the curry paste ingredients in a blender and process until you get a smooth paste. Add a little water if you wish.
Heat a large casserole and add the oil/butter. Gently fry the curry paste and ground spices, stirring regularly. Add the tomatoes and the stock and bring to the boil. Cover the casserole with a lid and place in the oven for one and a half hours to intensify the flavour.
Fry the lamb pieces in the oil until coloured before adding to the curry sauce. Return the casserole to the oven and cook for around 2 hours or until the lamb is tender.
Stir in the chopped fresh coriander and mint, then stir in the yoghurt. Season to taste with some freshly ground black pepper and some lime juice.
