LambCurry is a classic curry house favourite and this medium-strength recipe is easy to make, with some garlic and spices added to the Base Curry Sauce and simmered until the lamb is tender.
What you need… • 2 Tablespoons ghee • 1 teaspoon cumin seeds • 1 teaspoon garlic paste • 800g lamb, cut into bite-sized pieces • 600ml Base Curry Sauce • 2 Tablespoons tomato ketchup • salt to taste • small handful fresh coriander (chop up the stems to add to the curry and set aside the leaves for garnish)
How to make it… 1. Heat the ghee to a high heat. While it is heating up mix the Spice Mix with the vinegar and enough water to form a sloppy paste. 2. Add the cumin seeds and fry for 15 seconds. They should sizzle immediately. You can test the ghee is hot enough by adding one seed. 3. Add the garlic paste and cook for 1 minute on a lower heat. You may have to remove the pan from the heat initially to stop the paste burning. (If it burns then throw it away and start again.) 4. Add the lamb and stir fry until sealed (about 2–3 minutes). 5. Add the Base Curry Sauce and cook for 20 minutes, stirring occasionally and adding water as needed to avoid it sticking. 6. Add the Spice Mix and tomato ketchup, mix well and cook for 20 minutes. 7. Add the salt and coriander stems and continue cooking until the lamb is tender (about 5 minutes). Add water, as needed, to maintain the consistency. 8. Serve, garnished with the coriander leaves.