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Lamb Curry

This is the best lamb curry you'll ever taste - fullstop. I've been eating curries since birth, thats 33 years of curry tasting experience and this is the absolute best ever.

 

It's really simple because we're going to cheat a little. We're going to use a ready made spice mix. I know, I know but please don't go purist on me now - this recipe is worth making.

I used 3lbs of cubed lamb, wash and cover with water in a medium pan. Add the following to the pot: -

 

  • 1 large chopped onion, 

  • 1/2 a packet of mixture, 

  • 4 cloves of garlic, no need to chop, 

  • 1 tablespoon of salt.

 

Cover the pan and leave on low heat - in the meantime we'll start the tomatoes.

We're going to ready the tomatoes seperately, wash and chop 7-8 tomatoes into pieces. Cook on high in a large pot or wok until you get a mush. While this is happening lets get the chillies ready.

Use as many jalapeno chillies as you dare, I used 7 because I am well hard. Make a slit from the end up to the stem and fill each one with about a level teaspoon of the packet mixture. Set aside.

 

Back to the tomatoes, once they are mush add 2 ladels of olive oil and leave to cook on high for another 5 - 10 minutes. Now throw the tomatoes into the pot with the lamb.

Continued to cook the lamb until a total of at least 30 minutes has passed since you put it on. it should now be soft and cooked through, if not leave until it is. 

 

Once the lamb is cooked throw in the chillies, cook for a further 5 minutes and turn the heat off.

 

Leave the curry covered for around 10 to 15 minutes before serving with chapatties.

 
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