Herbies Spices Recipes
Full Bodied Lamb Curry
Description
This is one of our favourite curries. Everyone loves the little extra crunch and texture that comes from the whole mustard and cumin seeds and chilli flakes in the Curry Mix. As it contains no fenugreek seed (common to many curry powders), the aroma and flavour is full and generous, with no bitterness.
Ingredients
At a glance
Red Meat
Serves
3-4
500g lamb from leg, trimmed
1 tablespoon olive oil
2 tablespoons Herbie’s Spices Curry Mix with Whole Seeds & Spices
2 teaspoons Herbie’s Spices Panch Phora
2 tablespoons tomato paste
4-6 fresh or dried Herbie’s Spices Curry Leaves Whole
1 teaspoon Herbie's Spices Sea Salt, ground
half cup coconut cream or cream
Methods/steps
-
Cut the lamb into cubes.
-
Heat oil in a heavy-based saucepan.
-
Add Curry Mix and Panch Phora and stir over medium heat for two minutes.
-
Add the meat in batches, so that all cubes are sealed on all sides.
-
Stir in the tomato paste and half a cup of water, curry leaves and the salt.
-
Lower heat, cover, and cook slowly for about an hour, stirring occasionally, until meat is very tender.
-
Add cream or coconut cream (depending on the flavour you want) ten minutes before serving and reheat without the lid.
-
Garnish with chopped coriander.
Additional Tips
Serve with rice cooked with cardamom pods.
Reviews
