Home-style lamb curry

• porzioni: 4 servings
• tempo di preparazione: 15 minutes
• tempo totale: 2 hours 5 minutes

Ingredienti

thumb-sized piece ginger ½ cut into matchsticks, the rest left whole

2 onions quartered

4 garlic cloves

2 tbsp rapeseed oil

1 cinnamon stick

1 tbsp ground coriander

1 tsp ground cumin

1 tsp ground turmeric

½ tsp fennel seeds

750g leg of lamb diced

400g can chopped tomatoes

1 red chilli or green chilli, deseeded and sliced

small bunch coriander stalks finely chopped, leaves roughly chopped

basmati rice and mango chutney or raita, to serve

Istruzioni

Put ½ the thumb-sized piece of ginger, 2 quartered onions and 4 garlic cloves in a food processor with 300ml water. Blitz to a smooth purée.

Scrape down the sides with a spoon and blitz again to make it as smooth as you can. Tip into a deep sauté pan, cover with a lid and simmer for 15 mins.

Remove the lid and cook for 5 mins more, stirring occasionally. By now the liquid should be all gone. If not, cook a little longer.

Add 2 tbsp rapeseed oil to the pan with the remaining piece of ginger, cut into matchsticks. Turn up the heat and fry, stirring, for 3-5 mins until it starts to colour.

Stir in 1 cinnamon stick, 1 tbsp ground coriander, 1 tsp ground cumin, 1 tsp ground turmeric and ½ tsp fennel seeds, then add 750g leg of lamb. Stir-fry until the lamb changes colour.

Tip in 400g can chopped tomatoes with a can of water and 1 deseeded and sliced red or green chilli, season well, cover and leave to simmer for 1 hr.

Stir in the finely chopped stalks from a small bunch coriander, re-cover and cook for a final 30 mins until the lamb is tender. Add a splash of water if necessary to loosen the consistency as it cooks.

Stir in the roughly chopped coriander leaves and serve with basmati rice and mango chutney or raita.

Nutrizione

• Calorie: 470
• Grassi Totali: 29 g
• Grassi Saturi: 10 g
• Sodio: 0.3 mg
• Carboidrati Totali: 11 g
• Fibra Alimentare: 3 g
• Zuccheri Totali: 8 g
• Proteine: 39 g