Winter warming lamb curry

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I never make lamb curry. It takes too long and I know N will say it’s too heavy for a week night dinner. But winter’s coming and it’s time for comfort food. Yes, I know that last statement is debatable. This has so far got to be the warmest October I can remember. There were trick or treaters last night with sleeveless tops on! But the nights are drawing in and there is Christmas In the air (or in the shops at least) so in my mind winter is here. I had some diced lamb in my Ocado shop this week and I just couldn’t decide what to do with it. I usually make a lamb casserole or a hotpot but I fancied something a bit different. So lamb curry it was. And my two concerns were unfounded. Firstly my mum gave me great tip. She suggested simmering the curry in the oven rather than on the hob which meant that although it still took a while to cook, I didn’t have to watch over it. I managed to sneak in a shower and put the washing away…talk about a good use of time. And secondly, N loved it, there were no complaints whatsoever! 


Lamb Curry

(serves 2 | prep time – 20-30 mins | cooking time – 45-60 mins)

Ingredients
– 300g diced lamb shoulder or leg 
– 1 finely chopped onion 
– 3 garlic cloves – finely chopped
– 2 inch piece of ginger – finely chopped
– 1 heaped teaspoon cumin powder
– 1 heaped teaspoon coriander powder
– 1/2 teaspoon turmeric powder
– pinch of garam masala 
– 1/2 chilli – finely chopped
– small tin (227g) chopped tomatoes
– Tablespoon chopped coriander
– salt to taste 
– oil for frying (e.g sunflower or rapeseed) 
– Approx 200ml water
Method
– Heat the oven to 160 degrees fan
– Cut off any extra fat from the lamb
– Heat some oil on the hob in an deep dish suitable for use on the hob and in the oven. Don’t worry if you don’t have one you can always transfer it to a different dish part way through
– Fry the onions, garlic and ginger until softened and golden brown
– Add the lamb and fry until sealed (outer edges are cooked). Stir often
– Add the cumin powder, coriander powder and turmeric 
– Stir regularly and cook for approx 5 mins
– Add the chopped tomatoes, coriander and chilli and still well and cook for 5-10 mins. Keep stirring regularly
– Add water and salt to taste
– Place in the oven for 45-60 mins
– Return to the hob to dry out any excess water until you get the gravy consistency you like. If it is too dry you can add some water 
– Add the garam masala and stir through 

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