This curry was a Friday night staple whilst I was growing up and is utterly delicious! Ideal for an easy weekend meal with friends or a mid-week supper, this mild and fragrant curry will appeal to all.
Making your own spice blend and curry paste may seem like unnecessary effort, but it really is worth it.
I am very grateful to mum for digging out her recipe and reminding me what a classic this is – definitely a go-to recipe for curry.
For the Spice Blend: 2 tbsp Coriander Seeds, 2 tbsp Cumin Seeds, 1 tbsp Ground Fenugreek, 1 tsp Fennel Seeds, 8 Black Peppercorns, 1 Clove, 2 Cardamon Pods, 1/2 Cinnamon Stick.
For the Curry Paste: 1″ Fresh Ginger Peeled, 2 Red Onions Peeled, 2 Garlic Cloves Peeled, 3 Fresh Red Chillies Seeded, Large Handful Fresh Coriander.
For the Curry: 750g-1kg Diced Lamb Leg, 2 tbsp Unsalted Butter, 2 Tins Chopped Tomatoes, 250ml Vegetable Stock.
To Finish: Large Bag Spinach Washed, Handful Chopped Mint, Handful Chopped Coriander, Natural Yogurt, Lime Juice, Sea Salt, Black Pepper.
1) Make the spice blend by toasting all the spices in a dry pan until fragrant. Transfer to a spice blender and blitz to a fine powder (or use a pestle and mortar).
2) Make the curry paste by roughly chopping all of the ingredients. Add the ingredients to a food processor with the spice blend. Add a little water and blitz to form a purée.
3) Preheat the oven to 170C. In a casserole dish, fry the curry paste mixture in the butter over a medium heat for 3 minutes. Add the stock and tomatoes and bring to the boil. Transfer to the oven for 1 1/2 hours.
4) Meanwhile, in a large frying pan, brown the lamb in a little oil over a high heat. Add this to the sauce and return to the oven for around 1 1/2 hours until the lamb is tender.
5) To finish, add the spinach and to the curry and lime juice to taste, adjust the seasoning to taste. Return to the oven for 5 minutes then remove.
6) Top the curry with the chopped mint and coriander and a spoonful of yogurt.
Enjoy with Basmati or whole-grain rice and naan bread.