Fragrant Lamb Curry

Here’s a great recipe for a cool weekend. The cooking time is fairly long, but the actual ‘hands on’ time is minimal.

If you need convincing just how easy it is, check out the video at: http://www.everydayeasy.co.nz/video-lamb-curry.html 

Curries are well suited to long slower cooking – it gives all the various flavours time to combine and develop fully, as well as resulting in moist, tender meat. This fragrant lamb curry is particularly good.

For 4–6 servings:

2 Tbsp canola or other oil

1–1.2kg boneless lamb shoulder, cubed

1 medium onion, quartered and sliced

2 cloves garlic

2 Tbsp grated ginger

1 Tbsp curry powder

5cm cinnamon stick

2 x 400g cans diced tomatoes in juice

2 Tbsp tomato paste

2 Tbsp honey

1–1 1/2 tsp salt

Heat 1 tablespoon of oil in a large heavy pot with a close fitting lid, add the lamb and cook until lightly browned on all sides, then lift the lamb from the pan and set aside.

Heat the remaining oil in the same pot, then the onion, garlic and ginger and cook, stirring occasionally until the onion is soft and turning clear. Stir in the curry powder and cinnamon stick and cook, stirring frequently, for a minute longer.

Transfer the meat back to the pot and add the remaining ingredients, except the salt. 

Bring the mixture to the boil, then reduce the heat to a gentle simmer. Cover tightly and simmer for 1 1/2–2 hours, stirring occasionally or until the lamb is very tender.

Season to taste with salt shortly before serving. Steamed rice is the obvious accompaniment, but pappadums or other Indian breads and chutneys, plus perhaps a cucumber and yoghurt salad, are also good.

Variations:

Proceed with steps one and two as above, but transfer both mixtures to a slow cooker. Cover with the lid and cook on LOW for 8–10 hours.

For an extra aromatic curry, try adding 4–6 crushed cardamom pods and 6–8 whole cloves and/or a couple of bay leaves with the curry powder if you have them.

Leftovers are very good ‘as is’ but are also great made into a pie for something a little different.

Photography: Lindsay Keats