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Slow-cooked Lamb Curry

Slow-cooked Lamb Curry

By OcadoPublished on 04 October 2022This fall-apart, slow-cooked lamb calls for a robust curry sauce with fragrant toasted spices including cumin, fenugreek, mustard seeds, turmeric and chilli blended with onions, tomatoes, coconut milk and garlic. This curry is delicious served with fresh, crunchy red onion on top and a side of basmati rice and naan bread.
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Time and servings

3 hrs 30 minsTotal time
6Servings
30 minsPrep time
3 hrsCooking time

Ingredients

  • 2 tbsp of vegetable oil
  • 1 tsp of mustard seeds
  • 1 tsp of cumin seeds
  • 3 bird’s eye green chillies, halved, deseeded if desired
  • 4 garlic cloves, crushed or grated
  • 2 cm of piece of ginger, crushed or grated
  • 1 large onion, roughly chopped
  • 20 g of coriander, stalks roughly chopped, leaves finely chopped
  • 1 tbsp of sea salt
  • 0.5 tsp of ground turmeric
  • 2 small tomatoes, roughly chopped
  • 1 kg of lamb shoulder, boneless, cut into bite-size pieces
  • 0.5 tsp of coarse ground black pepper
  • 2 tsp of garam masala
  • 1 tsp of ground cumin
  • 1 tsp of ground coriander
  • 2 tsp of ground fenugreek
  • 1 tin of 400g coconut milk
  • 2 tbsp of runny honey
  • 0.5 red onion, thinly sliced
  • 800 g of steamed basmati rice, to serve

Method

  • Step 1

    Heat 1 tbsp oil in a large pan over medium heat. Add the mustard and cumin seeds and fry for 2 mins until the seeds are lightly toasted and fragrant. Add in the chillies, half the garlic and the ginger and fry for 4 mins.

  • Step 2

    Add the onions, coriander stalks, 1 tbsp sea salt, turmeric and tomatoes and cook over a medium heat for 10 mins until soft, then add a splash of water. Transfer the mixture to a blender or food processor and blitz until smooth.

  • Step 3

    Heat the remaining 1 tbsp oil in the same pan, then add the lamb and fry for 4 mins over a high heat to brown the meat. You may need to do this in 2 batches to avoid over-crowding the pan. Add ½ tsp coarsely ground black pepper, the garam masala, ground cumin, ground coriander, fenugreek and the remaining garlic and ginger. Mix together well and simmer for 2 mins, then add in the sauce from the blender or food processor.

  • Step 4

    Stir in the coconut milk and honey, then cover with a lid and simmer over a low heat for 2 hours, stirring occasionally. After 2 hours, remove the lid, turn up the heat slightly and reduce the sauce for another hour until the lamb is tender and the sauce has thickened. Serve sprinkled with the red onions and chopped coriander leaves, with a side of basmati rice.