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| Red Lamb Curry |
| © copyright Julie Le Clerc, Feast@Home
(Penguin Books) |
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| Making your own spice paste is a very satisfying
process that results in a textural, pungent and vibrantly aromatic
base to any home-made curry. |
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| Serves 4 |
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| 1 large onion, peeled and diced |
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| 4cm piece fresh ginger, peeled and
roughly chopped |
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| 2 cloves garlic, peeled |
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| 1-2 small red chillies, seeds removed |
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| ¼ cup tomato paste |
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| 1 teaspoon each ground cumin, paprika
and garam masala |
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| 3-4 tablespoons vegetable oil, such
as sunflower or olive oil |
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| 800g lamb leg or shoulder steaks,
cut into 4cm pieces |
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| 1½ cups beef stock |
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| sea salt and freshly ground black
pepper |
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| ½ cup toasted cashew nuts
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| ¼ cup chopped fresh coriander |
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| steamed basmati rice, to serve |
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| 1. |
Place onion, ginger,
garlic, chilli, tomato paste and all spices into a food processor
and blend to form a paste or pound with a mortar and pestle.
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| 2. |
Heat oil in a large
saucepan and brown lamb cubes on all sides in 2-3 batches. Remove
meat to one side. Add paste mixture to the pan and cook for
1-2 minutes then add the stock. |
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| 3. |
Return meat to the
pan. Bring to the boil then simmer uncovered for 25 minutes
until sauce has thickened and lamb is tender. Season with salt
and pepper to taste. |
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| 4. |
Scattered with cashew
nuts and coriander and serve with steamed basmati rice. |
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