Curry makes great bowl food, and it’s easy to serve without formal seating. This particular lamb curry mix is made up of an assortment of spices, which requires a little planning and resourcefulness, but the beautifully fragrant result is worth the effort.
Serves 10
Ingredients for lamb curry:
- 1 large onion, diced
- 1 tsp garlic, crushed
- 1.5kg lamb knuckle
- 1 tin good quality, plum tomatoes (400g)
- 2 heaped tsp ginger, crushed
- 1 tsp chilli, crushed
- 2 tbsp Worcestershire sauce
- 4 cups chicken stock (1 litre)
For the seasoning mix:
- 1 tbsp coriander seeds
- 1 tbsp cumin seeds
- 1 tsp caraway
- 1 tsp black peppercorns
- 1 tsp fenugreek
- 2 cardamom pods
- 1 cinnamon stick
- 1 clove
For the minted yoghurt raita:
- A handful fresh mint, chopped
- Half a cup cucumber, peeled and grated
- A handful fresh coriander leaves
- 1 tsp cumin seeds
- 500g double cream plain yoghurt
Method:
- Preheat your oven to 160°C.
- Using a pestle and mortar, grind the dry spices together to make the seasoning mix.
- In a heavy-based, oven-proof pot, fry the garlic and onions until soft and transparent.
- Season the lamb with salt, then brown it in the pot with Worcestershire sauce and the seasoning mix, ensuring the lamb is evenly coated in all the spices.
- Add the tomato, ginger and chilli and allow to simmer.
- Add the chicken stock until the liquid fully covers the meat and you have a good, saucy consistency.
- Place the lid on it and pop it into the oven for four to five hours. Stir the curry and check the liquid level every hour, as you don’t want it to dry out. If it needs more liquid, top it up with one cup of chicken stock at a time.
- In the meantime, prepare the raita. De-stalk and chop the mint and coriander leaves and mix this in with the yoghurt, cucumber and cumin seeds.
- Once the curry is cooked, serve with steamed basmati rice, a handful of shredded coriander and a side of minted yoghurt raita.
We love these classic cosy recipes from author Jan Kohler’s cookbook Pink Gin and Fairy Cakes.
FAQ’s for lamb curry with minted yoghurt raita recipe
What cut of lamb is best for this curry?
The recipe calls for 1.5kg of lamb knuckle, which is ideal for slow cooking and will become tender and flavourful.
Can I use a different type of meat for this curry?
Yes, you can substitute lamb with other meats such as beef or chicken. Adjust the cooking time accordingly to ensure the meat is tender.
How can I make the seasoning mix if I don’t have a pestle and mortar?
If you don’t have a pestle and mortar, you can use a spice grinder or a clean coffee grinder to grind the dry spices together.
What can I use if I don’t have Worcestershire sauce?
If you don’t have Worcestershire sauce, you can substitute it with soy sauce or a combination of soy sauce and a bit of vinegar.
How can I prevent the curry from drying out in the oven?
Check the liquid level every hour while cooking. If it appears to be drying out, add one cup of chicken stock at a time to maintain a good saucy consistency.
Can I prepare the curry in a slow cooker instead of the oven?
Yes, you can use a slow cooker. Follow the same steps to brown the lamb and prepare the ingredients, then cook in the slow cooker on low for 6-8 hours.
What is the purpose of the minted yoghurt raita?
The minted yoghurt raita serves as a cooling accompaniment to the spicy lamb curry, balancing the flavours and providing a refreshing contrast.
Can I make the raita ahead of time?
Yes, you can prepare the raita in advance. Store it in an airtight container in the refrigerator until ready to serve.
Is it necessary to use double cream plain yoghurt for the raita?
While double cream plain yoghurt adds a rich texture, you can use regular plain yoghurt or Greek yoghurt as a substitute.
What should I serve with the lamb curry and raita?
Serve the lamb curry with steamed basmati rice, and garnish with a handful of shredded coriander. The minted yoghurt raita can be served on the side.
These questions and answers should help you better understand and prepare the lamb curry with minted yoghurt raita recipe. Enjoy your cooking!
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