Lamb for curry
Everyone loves curry, especially take away curry.
Chicken or chicken Tikka is probably the go-to meat to have with curry but what about lamb?!
Well I’ll tell you. Lamb is awesome and should be a serious contender when ordering your take away.
The only slight drawback with lamb when ordering from a take away is that it’s less dependable than chicken. If you’re unlucky it can be chewy and have the consistency you’d associate with a pencil eraser wrapped in a rubber band, whereas chicken is a lot harder to screw up, because well, it’s chicken.
Reasons for faulty Lamb are as follows:
It’s cheap and of poor quality
It has been cooked too quickly
The wrong cut has been used
If you’re take away does a decent Lamb Tikka starter then you should be OK but you should still proceed with caution. I’ve had great lamb tikka starters only to be confronted with a terrible lamb main course – lumps of sinewy meat that are no use to anyone.
When the lamb is good you’re faced with another problem – there’s not enough of it!!
The Mantimes solution to this is to be in control of your own destiny and make your own. Loads of it. And here’s how…
This recipe makes lamb that can go into any manner of curries, apart from maybe the sweet ones which are pretty pointless but it could I suppose. Don’t be daunted by the list of spices, if you don’t have them then get them as you’ll need them for pretty much any curry you make. It sunds like a but of a faff to make but it actually isn’t. I’ve even broken it down into stages for you.
Lamb wise I tend to use leg for this and get the butcher to de bone and cut into large chunks.
2 Tbsp Vegetable oil
1 Star anise
1 Cassia bark
2 Bay leaves
1 tsp cumin seeds
1 Cardamom pod (split and seeds removed for use)
2 medium onions diced
1 1/5 table spoons garlic and ginger paste
2 Tbsp Garam masala
2 Tbsp medium curry powder
1 Tbsp Paprika
1.5 Tsp Salt
3 Tbsp Tomato puree/paste
1.5 Tsp Fenugreek
1 Kg Lamb Cubed into large chunks
Water to cover
Start off by putting the oil into a wok or large pan and bring to a medium heat. You don’t want to burn the spices..
Add the spices from stage 1. Fry gently for 45 seconds or so until they start to sizzle.
Next add the diced onion and fry until softened – 3 or so minutes.
Then add the garlic and ginger paste and fry for another minute or so.
Add the rest of the spices from stage 2 and fry for another minute or two.
Add the stage 3 ingredients and fry for 2-3 minutes
Add the water and bring to a gentle simmer, cover and simmer for 1 hr or until the lamb is cooked
When cooked, remove lamb with a slotted spoon to drain and either put aside to use in a curry (recipes to follow) or store in an air tight container in the fridge until required.