- Publish Date
- Thursday, 22 June 2017, 9:26AM
- By Allyson Gofton
I always think of curries as great meals to share with friends, or if you do not eat it all, curries are always better the next day! You can use beef in place of lamb.
- 600 grams lamb for casseroling
- 1 small onion, peeled and diced
- 4 cloves garlic, peeled and diced
- 2 tsp minced fresh ginger
- 1 bay leaf
- 1 small cinnamon stick
- 4 cardamom pods, crushed
- 4 whole cloves
- 4 whole peppercorns
- ½ tsp ground coriander
- 1 tsp ground cumin
- ½ tsp paprika
- 1 cup beef stock
- ¼ cup non-fat yoghurt
- Trim the lamb of fat and cut into large 3cm pieces. Heat 3 tablespoons oil in a large lidded frying pan and brown the meat on all sides evenly. Set aside. This may be best done in 2 batches.
- Add the onion, garlic, ginger, bay leaves, cinnamon stick, cardamom pods, cloves and peppercorns to the pan with an extra 2-3 tablespoons oil and cook stirring over a moderate heat until the mixture smells very fragrant.
- Add the coriander, cumin, paprika and salt and cook one minute.
- Return the lamb to the pan with the stock. Stir, cover and simmer for one hour and then remove the lid and cook a further 20-30 minutes until the lamb is very tender and the liquid is reduced. Alternatively cook at 160°C for 1 ½ hours. Stir in the yoghurt if using.
- Serve with your favourite Indian accompaniments or try the Fresh Banana Relish.
Fresh Banana Relish
- Dice one or two peeled bananas and toss with 2 chopped fresh dates, the grated rind and juice of one lime, one tablespoon each of grated palm sugar (or use brown sugar), chopped mint or coriander.
- For a fresh note to the curry, add 1 tablespoon of chopped fresh lemon grass at point 2.
- Accompany the curry with Basmati rice for an authentic curry meal. I always soak by Basmati rice for at least 20 before cooking in plenty of salted water. The grains will be fluffier and lighter.
Curries are great recipes to be prepared in a crock pot. Allow to cook all day, but only add half the quantity of beef stock, adding more if required before serving. Use lamb or hogget shoulder for curries as it is economical and imparts good flavour. If you find the curry too hot, add in more yoghurt to help cool off the chilli.
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