If you’re looking for a gorgeous, red, warm curry today then you’ve come to the right place!
I thought I’d lost this Jamie Oliver recipe, scribbled down on a sheet of A4 paper many moons ago! Over the years I’ve tweaked the recipe slightly, to get it just right for me. I’m thrilled to have found it at the bottom of a dusty box, packed up when we moved a few years ago.
Ingredients: Serves 4
3 inch piece of ginger
8 cloves of garlic
1kg cubed Lamb
5 tbsp Fat free yogurt
4 medium onions
2 red chillies
1 red pepper
2 tbsp garam masala
4 tsp Paprika
1 tin Tomatoes
1 heaped tsp crushed black peppercorns
Fresh coriander and mint to serve
Start off by chopping the garlic and ginger and place into a bowl along with the lamb, turmeric, yogurt and black pepper. Marinade for at least an hour in the fridge. The longer, the better.
Halve two of the onions and the pepper, whizz in a food processor along with the chilli (or chillies). Thinly slice the remaining onions.
Use an oven proof casserole and after warming up the base on a moderate heat, add the butter, sliced onion and garam masala.
Fry gently until the onions soften.
Now add the whizzed paste (onions, pepper and chilli) and cook gently for about 10 minutes.
Add the lamb, tomatoes and half a pint of cold water – give it all a good stir.
Season well with salt. Once the curry comes up to boil, put a lid on the casserole and pop into a preheated oven at 170•C. Cook for two hours, stirring occasionally.
Once cooked, remove from oven and leave to rest on the side while you boil up some rice. Whilst the rice is boiling/steaming (what’s your method? – I go with 5 minutes boiling on a moderate heat then turn the heat off and let it steam) cook some Nanns.
Now you are ready to plate up! Serve with some side of Mango Chutney. Enjoy! Please let us know your Curry recipes – we love a curry here at MumsInRealLife 👍🏻