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Easy Peasy Lamb Curry Recipe

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This Easy Peasy Lamb Curry is a flavorful and comforting dish, slow-cooked to tender perfection with aromatic spices, coconut milk, and fresh peppers. Ideal for a cozy dinner, it combines traditional Indian spices with a simple cooking method using the oven or slow cooker to develop rich, layered flavors.

  • Author: Chef
  • Prep Time: 20 minutes
  • Cook Time: 2 hours 30 minutes
  • Total Time: 2 hours 50 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: Indian

Ingredients

Spices and Aromatics

  • 1 tablespoon olive oil
  • 1 onion (sliced)
  • 3 cloves garlic (crushed or grated)
  • 2 cm ginger (grated)
  • 1 teaspoon dried chilli flakes
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 3 teaspoons smoked paprika
  • 3 teaspoons garam masala

Main Ingredients

  • 400 ml passata (or chopped tinned tomatoes)
  • 200 ml coconut milk (light coconut milk recommended)
  • Salt and pepper to taste
  • 600 g diced lamb
  • 1 red (bell) pepper (chopped into bite-size pieces)
  • 1 green (bell) pepper (chopped into bite-size pieces)

Garnish

  • 2 tablespoons fresh coriander leaves (cilantro), roughly chopped (plus extra for garnish)

Instructions

  1. Preheat Oven: Preheat your oven to 160°C / 140°C fan / gas mark 3 / 325°F to prepare for slow cooking.
  2. Sauté Onions: Place the olive oil and sliced onion in a flameproof, ovenproof pan with a lid. Cook gently with the lid on for about 5 minutes or until the onions are softened.
  3. Add Spices and Aromatics: Add the crushed garlic, grated ginger, dried chilli flakes, ground cumin, ground coriander, smoked paprika, and garam masala. Gently fry while stirring frequently for about 1 minute until fragrant.
  4. Mix in Liquids and Meat: Add the passata, coconut milk, salt, pepper, diced lamb, and chopped red and green peppers. Stir everything together and bring the mixture to a boil on the stovetop.
  5. Oven Slow Cook: Put the lid on the pan and transfer it to the preheated oven. Cook the curry for 2 hours and 30 minutes, checking occasionally to ensure it does not dry out. Add a splash of water if necessary before replacing the lid.
  6. Alternative Slow Cooking: Alternatively, transfer the mixture to a slow cooker and cook on high for 6 hours or on low for 8–10 hours until the lamb is tender.
  7. Finish with Fresh Coriander: Remove the pan from the oven or slow cooker and stir in the roughly chopped fresh coriander leaves.
  8. Serve: Garnish the curry with extra fresh coriander leaves and serve hot with pilau rice and naan bread.

Notes

  • Note 1: Use fresh red and green bell peppers cut into bite-size pieces to add color and sweetness to the curry.
  • Note 2: Use a flameproof, ovenproof pan with a lid to ensure safe transfer from stovetop to oven and to retain moisture during cooking.
  • If the curry dries out during cooking, adding a splash of water will help maintain the desired consistency.
  • This recipe can also be adapted for slow cookers, offering flexibility for meal prep.

Find it online: https://cheftinaskitchen.com/easy-peasy-lamb-curry-recipe/