Quick & easy lamb curry - spicy & simple
Before I made this dish I didn’t much care for coriander. I’ve the gene that makes coriander taste soapy. In most dishes I don’t like it. But in spicy dishes, that soapy flavour cuts right through the heat and allows me properly taste it all. It’s kinda amazing.
This curry does not taste like a curry made with a curry powder. It’s quite different to that flavour profile. But it is definitely spicy. And if you want it spicier, just use a hotter form of fresh chillies. I used a 50g bag of mixed fresh chillies. Which was just the amount of heat I wanted. Well, I also cooled down that heat with some whole natural yoghurt.
I used sliced up boneless shoulder lamb chops here, because they were on special offer. I would recommend though buying lamb that is for stir-frys. The sliced lamb chops were fine, but stir-fry lamb strips tend to have the fat slice off them already and they are that bit more tender. But if you find a different cut of lamb on special offer, slice it up thinly enough and it should work fine.
The prep and cook time for this is pretty quick, so have whatever sides you are serving with it ready before you make the curry.
Quick & Easy Lamb Curry
Yield: 2 - 4
Suitable for: Gluten-free diet
Ingredients:
- ~400g lamb for stir-fry
- 2 medium-sized onions, peeled, topped, tailed & roughly chopped
- ~50g fresh mixed chillies, topped
- 2½ tbsp tomato puree
- 2 tbsp fresh lemon juice
- 3 tbsp fresh coriander, chopped
- 1 tsp chilli powder
- 1 tsp ground coriander
- ¼ tsp ground turmeric
- ¼ tsp ground cardamon
- 2 - 3 tablespoons whole natural yoghurt
- 1 tbsp sunflower oil
- salt & freshly ground black pepper
- raisins, optional
Instructions:
Make the curry paste
Place the onions, chillies, tomato puree, lemon juice, fresh coriander, ground coriander, turmeric, chilli powder, cardamom and a pinch of salt, in a food mixer. Mix under it is blended into a fairly smooth paste. You might want to add a tablespoon or two of water if it seems a bit dry.Brown the Lamb
Season the lamb pieces with a pinch of salt and freshly ground black pepper. Heat a half tablespoon of oil in a frying pan on a high heat and brown the lamb piece all over to a nice golden brown. With a slotted spoon take the browned lamb out of the pan and leave on a plate to add back in later.Cook curry paste till it thickens
When you have moved the browned lamb out of the pan, add another half tablespoon of oil to the pan, mix around well. Scrape the curry paste from the food mixer into the pan. Reduce the heat to gentle-moderate and cook the curry paste for a good 5 minutes or so, until it has thickened and softened.Add back in the lamb & when it is cooked add in yoghurt
Add back in the lamb, and any juices, from the plate. Mix around well and leave to cook for a further 5 minutes.- Remove from the heat, leave for 5 minutes to cool a little. Stir in 2 tablespoons of natural yoghurt. Taste and season with salt and black pepper to your tastes. If you find that it is a little too spicy, add in another tablespoon of yoghurt.
- I love to add raisins to a spicy curry. Try it and see if you like it.
Enjoy!
