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Home-style lamb curry

Storecupboard spices along with puréed onions, garlic and ginger create an authentic flavour in this tender lamb curry that's rich in iron and 2 of your 5-a-day

  • Prep: 15 mins
    Cook: 1 hrs 50 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 470
  • Carbohydrates 11
  • Saturated Fat 10
  • Sugar 8
  • Protein 39
  • Fat 29
  • Fibre 3
  • Salt 0.3

Nutrition per serving

  • Calories 470
  • Carbohydrates 11
  • Saturated Fat 10
  • Sugar 8
  • Protein 39
  • Fat 29
  • Fibre 3
  • Salt 0.3

Ingredients

  • thumb-sized piece ginger, ½ cut into matchsticks, the rest left whole
  • 2 onions, quartered
  • 4 garlic cloves
  • 2 tbsp rapeseed oil
  • 1 cinnamon stick
  • 1 tbsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp ground turmeric
  • ½ tsp fennel seeds
  • 750g leg of lamb, diced
  • 400g can chopped tomatoes
  • 1 red chilli or green chilli, deseeded and sliced
  • small bunch coriander, stalks finely chopped, leaves roughly chopped
  • basmati rice and mango chutney or raita, to serve

Method

  1. Put the whole piece of ginger, the onions and garlic in a food processor with 300ml water. Blitz to a smooth purée. Scrape down the sides with a spoon and blitz again to make it as smooth as you can. Tip into a deep sauté pan, cover with a lid and simmer for 15 mins. Remove the lid and cook for 5 mins more, stirring occasionally. By now the liquid should be all gone. If not, cook a little longer.

  2. Add the oil to the pan with the rest of the ginger. Turn up the heat and fry, stirring, for 3-5 mins until it starts to colour.

  3. Stir in the spices and add the lamb. Stir-fry until the lamb changes colour. Tip in the tomatoes with a can of water and the chilli, season well, cover and leave to simmer for 1 hr.

  4. Stir in the coriander stalks, re-cover and cook for a final 30 mins until the lamb is tender. Add a splash of water if necessary to loosen the consistency as it cooks. Stir in the coriander leaves and serve with basmati rice and mango chutney or raita.

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