Minted Lamb Curry

 

I first made this curry many years ago, I would sometimes sit and daydream about recipes, and in those days more about Indian food and curries. It was originally a Lamb meatball curry and was the dish I made to get onto Masterchef ;-).

It is really good with meatballs and hopefully soon I can make it this way to put on my blog. It is difficult to get hold of Lamb mince here in Spain therefore I used Lamb pieces……………..it worked really well :-). The mint tastes really good with the spices… 

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Ingredients

Ingredients:

Paste:

2 Tbsp Dhania (Coriander) Powder

1 Tbsp Jeera (Cumin) Powder

1 Tsp Turmeric

1/2 Tbsp Paprika

1/2 Tsp Peppercorns

1 1/2 Tbsp Tomato Puree

1 1/2 Tsp Tamarind

3 Tsp Mint Sauce

2 Garlic Cloves

2″ Chunk Ginger

1 Red Chilli (I keep the seeds in)

Curry:

1 Onion Diced

1 Tsp Mustard Seeds

1 Tin Chopped Tomatoes

250g Fresh Baby Plum Tomatoes

125g Green Beans (halved)

IMG_9975

1 Kilo Lamb Pieces (with or without bones)

Salt

2 Lamb Stock Cubes

Handful Of Mint

100g Natural Yoghurt

Method:

First make your paste, I usually use seeds and crush them but this works just as well and is as tasty. In a hand blender blitz the chilli, garlic and ginger.

IMG_9966

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Now add all the other paste ingredients and blitz to a paste.

IMG_9968

Paste

Next heat some oil in a pan and saute the onions until soft then add in the mustard seeds and cook until they start to pop. Then add the paste and fry for 2 minutes, add a little more oil if it sticks.

IMG_9969

Place the lamb into the pan and sprinkle with a good pinch of salt.

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Coat the lamb in the paste and brown the meat.

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Sprinkle in the stock cubes, and coat the meat, then add the tin tomatoes.

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Add a little water to the paste pot; enough to get the paste pot clean and to get all of the spices out! Pour into the curry.

IMG_9973

add a little water

Let this bubble away on a medium heat for about 45 minutes or until the Lamb is tender.

I popped a lid on the pan and placed it in the oven at 180 degrees.

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Tender Lamb

Once the Lamb is tender add in the beans and the fresh tomatoes. The beans not only add colour but give the curry a bite! The fresh baby tomatoes adds sweetness 🙂

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Cook this until the beans are cooked then add in the fresh mint.

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Turn the heat off and let it slightly cool before stirring in the yoghurt. If it’s too hot the yoghurt will curdle.

Now its ready to serve 🙂

Serve with rice and Naan Breads….. recipes for these coming soon ❤

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Enjoy xxx

PRINTER FRIENDLY VERSION BELOW

Minted Lamb Curry

  • Servings: 4
  • Difficulty: easy
  • Print

by LuluLemonandLace

Ingredients:

Paste:

2 Tbsp Dhania (Coriander) Powder

1 Tbsp Jeera (Cumin) Powder

1 Tsp Turmeric

1/2 Tbsp Paprika

1/2 Tsp Peppercorns

1 1/2 Tbsp Tomato Puree

1 1/2 Tsp Tamarind

3 Tsp Mint Sauce

2 Garlic Cloves

2″ Chunk Ginger

1 Red Chilli (I keep the seeds in)

Curry:

1 Onion Diced

1 Tsp Mustard Seeds

1 Ti Chopped Tomatoes

250g Fresh Baby Plum Tomatoes

125g Green Beans (halved)

1 Kilo Lamb Pieces (with or without bones)

Salt

2 Lamb Stock Cubes

Handful Of Mint

100g Natural Yoghurt

Method:

First make your paste, I usually use seeds and crush them but this works just as well and is as tasty. In a hand blender blitz the chilli, garlic and ginger.

Now add all the other paste ingredients and blitz to a paste.

Next heat some oil in a pan and saute the onions until soft then add in the mustard seeds and cook until they start to pop. Then add the paste and fry for 2 minutes, add a little more oil if it sticks.

Place the lamb into the pan and sprinkle with a good pinch of salt.

Coat the lamb in the paste and brown the meat.

Sprinkle in the stock cubes, and coat the meat, then add the tin tomatoes.

Add a little water to the paste pot; enough to get the paste pot clean and to get all of the spices out! Pour into the curry.

Let this bubble away on a medium heat for about 45 minutes or until the Lamb is tender.

I popped a lid on the pan and placed it in the oven at 180 degrees.

Once the Lamb is tender add in the beans and the fresh tomatoes. The beans not only add colour but give the curry a bite! The fresh baby tomatoes adds sweetness 🙂

Cook this until the beans are cooked then add in the fresh mint.

Turn the heat off and let it slightly cool before stirring in the yoghurt. If it’s too hot the yoghurt will curdle.

Now its ready to serve 🙂

Serve with rice and Naan Breads….. recipes for these coming soon ❤

Lulu xxx

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