Lamb Curry - Fakeaway

Serves 3-4

Spices to dry fry

• 1 tsp cumin seeds

• 1 tsp poppy seeds

• ½ tsp fennel seeds

• 4 black peppercorns

• 6 cloves (or ¼ tsp powder)

Curry base

• 2 tbs ghee

• 2 large onions chopped

• 2 bay leaves

• 1 cinnamon stick (or ½ tsp powder)

• 3 tsp paprika

• 3 tsp coriander powder

• 6 garlic cloves crushed

• Thumb sized ginger grated

• 1 whole red chilli (or deseed if don’t want it to spicy)

• 2 tbs tomato puree

• 60g creamed coconut sachet (you can grate it or add it to the blender with your spices.

• 500 ml cold water

• 750g lean diced lamb

1. Heat the oven to 160 degrees

2. Dry fry the spices on a low heat until you can start to smell them

3. Blitz them in a coffee grinder

4. Heat the pan

5. Add the ghee

6. Fry the onions with the cinnamon stick and bay leaves until softened

7. Add the ginger, red chili and garlic

8. Add the dry fried spices and coriander powder and paprika

9. Season the lamb then add to the pan and brown

10. Then add the tomato puree, coconut and water

11. Bring to a boil

12. Place a lid on the pot and add it to the oven for 1.5 hours, stir a few times as it cooks

13. Remove the lid and cook for another 30 minutes to thicken the sauce.