Jamie Olivers North Indian Lamb Curry Recipes

AROMATIC LAMB CURRY

Steps:

• Preheat the oven to 180ºC/350ºF/gas 4.
• Put a large shallow casserole pan on a high heat.
• Dice the lamb into 3cm chunks and place in the pan, fat-side down.
• Peel the onions, dice with the aubergines to the same size as the lamb, then stir into the pan.
• Season with sea salt and black pepper, stir in the curry paste and 1 tablespoon of red wine vinegar, then transfer to the oven for 1 hour, or until tender, stirring halfway and loosening with a splash of water, if needed.
• Taste the curry, season to perfection, ripple through the yoghurt, drizzle over ½ a tablespoon of extra virgin olive oil, hit it with lots of black pepper, and serve.

JAMIE OLIVER'S NORTH INDIAN LAMB CURRY

Steps:

• Preheat the oven to 180 degree Celsius.
• Heat oil in a heavy bottomed casserole over medium heat. Fry onion until golden. Add in ginger and fry for few seconds. Add garlic and fry again for 2 minutes.
• Throw in the whole spices - cloves, and cardamom pods, and fry for few minutes. Now add the ground spices - ground turmeric, ground cumin, ground coriander, red chili powder, and paprika. Fry again for few minutes.
• Add the lamb pieces, and toss to coat. Add enough salt. Fry for 10 minutes. Stir occasionally to prevent the spices from sticking to the bottom of the pan. At this stage, you don't need to cook the lamb. Now remove from flame.
• Add in the tomatoes, cinnamon quills, and bay leaves. Give it a good stir, cover it with lid, and pop it in the oven for 1 ½ hrs to 2 hrs. When cooked, the meat starts to fall apart.
• When lamb is nearly cooked, (about 10 minutes before taking it out of the oven) sprinkle it with garam masala, and add in a few sprigs of coriander leaves. Mix well. Leave it in the oven for another 10 minutes.
• If the sauce looks very watery when it comes out of the oven, place the curry over medium heat and cook for 5-10 minutes until reduced.
• Garnish with more coriander leaves. Serve with rice and mint yogurt.
• I cooked the lamb for 1 ½ hrs. When it came out of the oven, the sauce was thick and perfect.