Lamb Curry

14

Recipe by: Bal Arneson

Ingredients

  • 25 to 55g wholemeal flour
  • 1 tbsp ground coriander
  • 900g lamb shoulder
  • 2 tbsp grapeseed oil
  • 1 red onion, Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped
  • 15g Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped garlic
  • 35g Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped ginger
  • 1 tbsp cumin seeds
  • 1 tbsp garam masala
  • 30g tomato puree
  • 1 red pepper, seeded and Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped
  • 300g Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped tomatoes
  • 40g chocolate chips
  • 1 green chilli, finely minced
  • 120ml red wine
  • 250 to 500ml water
  • Pinch of salt and freshly ground pepper

Use imperial measurements

Method

How to make Lamb Curry

1) Mix the flour and ground coriander together in a large bowl. Trim the lamb of excess fat and cut into 5cm cubes; add to the flour and toss well to coat.

2) Heat the oil in a large, heavy bottomed pan and begin to brown the lamb pieces on all sides. Reserve the browned meat in a bowl and drain off excess fat.

3) Turn the heat to low and add the onion, garlic and ginger to the pot; cook until softened and caramelised. Add the spices, tomato puree, red pepper, tomatoes and chocolate chips and stir well. Add the chilli pepper and the reserved meat. Stir and add the red wine and enough water to just cover the meat. Season with salt and pepper and cook for about two hours over medium-low heat, until the meat is very tender and the sauce is thick.