Lamb Curry Straight Up, No Messing

So its been nearly 4 weeks without a kitchen. Living off take-aways, ready meals and all sorts of rubbish. But before we lost our hob (feels like forever) I trawled the cupboards for spices and herbs to create a curry.

With this lot to hand I decided to make my own Garam Masala as a base for my Lamb Curry. Of course there are 50,000 ways to make this spice concoction. So I picked one from random from the great god that is Google and off I went.

The spices for Garam Masala:

  • 1 tbsp cardamom seeds
  • 1 tsp black peppercorns
  • 1 tsp cumin seeds
  • 1 tsp whole cloves
  • Nutmeg
  • Stick of cinnamon

I don’t remember where the nutmeg is in this picture but there are six spices in the photo and there are six spices in the list so it must be right, right? Whatever. Just dry-fry the spices for a while…

… and then whizz the spices to create the Garam Masala powder:

Now its time to get busy with the main ingredients for the Lamb Curry; this recipe is hiked from James Martin (BBC chap) and I’ve even included some measures:

  • vegetable oil
  • lamb chops
  • 2 onions
  • green peppers
  • 3 garlic cloves
  • 2 green chillies
  • 1 tbsp grated ginger
  • 1 tbsp ground turmeric
  • 1½ tbsp garam masala
  • 1½ tbsp ground cumin
  • 1 tbsp chilli powder
  • 1 tbsp plain flour
  • 6 tomatoes
  • Can coconut milk
  • 1 pint chicken stock

Cook the lamb chops over a high heat for 3-4 minutes in the oil until the lamb is golden-brown all over, then remove and set aside.

Reduce the heat and add the remaining tablespoon of vegetable oil. Add the onions, peppers, garlic, chillies and ginger and fry for 2-3 minutes, until softened.

Add all the turmeric, garam masala, cumin and chilli powder and fry.

Add the flour and cook for a further minute. Transfer everything to a pot and add the tomatoes and coconut milk and heat to bring to a simmer.

Add chicken stock to just cover the lamb.Then stick in the oven and cook for an hour:

Add some yoghurt if you fancy it and serve with rice and some raita (which you didn’t buy from a shop) and a nice red:

Christ its been weeks since I ate something like this. Weeks. Literally. I need an in-depth shot:

What shall I make in the new kitchen? Beef? Pork? Salmon? Risotto? What!?!?!?!

13 thoughts on “Lamb Curry Straight Up, No Messing

  1. I made lamb curry from Aarti Parti’s show a month ago and it was so rich it was sickening. I am yet to blog it but did not want to be reminded on the sick feeling. There is a reason why I felt this way, it pops out in November :). But I will try your recipe soon!!!!!!!

  2. Making your own spice mix makes a massive difference to the outcome. This looks V tasty. You will have to post pictures of the new kitchen. Ours is now 15 years old and starting to creak at the seams. However, the death of the Celtic Tiger has put all this stuff on a very long finger…
    Best,
    Conor

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