Lamb Curry Recipe

This lamb curry recipe is one of the easiest one pot meals. The quantities given below have been doubled, so if you are after freezer meals, you can eat one portion now and the other half can be frozen.

You can use any stewing cuts of lamb. In the recipe below we used leg of lamb because it is lean. Try to remove as much fat as you can before you start frying. If your meat is fatty, it is wise to make this dish the day before. When the curry is cold, skim the fat off the top and discard.

There is nothing stopping you adapting this lamb curry recipe for leftover lamb from a roast. Substitute your cooked lamb and reduce the quantities of the spices. There won't be any need to bake the dish - simply add the cooked lamb at stage 9 and you are done.

Ingredients:

Method:

1. Heat the oven to 325° F / 170° C.
2. Brown the lamb cubes in small batches. Don't attempt to brown them all in one go as you will land up with a watery mess. The cubes needn't cook all the way through, but they must get a good dark color as this is what gives flavor to the dish. Set aside.
3. Brown the onions until they are soft and have taken on a brownish color. Again, this adds to the flavor of the curry.
4. Add the garlic and ginger to the onions. Allow to cook for a minute.
5. Add the cinnamon stick and cardamom pods and cook for a minute. This allows them to release their oils.
6. Add the ground coriander, cumin, cayenne, salt and pepper.
7. Add the flour and allow to cook for a few seconds.
8. Slowly add the stock, stirring to avoid lumps developing.
9. Add the meat back to the pan.
10. Bake for about 1½ hours, until the lamb is succulent.
11. Serve with Basmati rice, naan breads, cucumber raita, chopped tomatoes and chutney.