I am sure you are all too familiar with days of being rushed off your feet, barely a minute to spare, being pulled from one drama to the next, the never ending cries of MAMMY or DADDY that on most days melt your heart but on this day melts your brain instead.
It’s days like these that we need to eat well for the energy and nourishment to keep us going but also food that will give us a little flavour smile, you know that smile you get when you eat something amazing. Because, in fairness, we deserve it even more on days like these.
This curry ticks all the boxes, it’s very easy to throw together, takes very little looking after and tastes amazing.
You can get on with your hectic day and let your slow cooker do the work or if you don’t have a slow cooker then a pot or your oven will also do fine.
Getting Ready…
You will need – 1 chopping board, 1 sharp knife, 1 heavy bottom pot and or a slow cooker or casserole dish, and 1 wooden spoon or similar.
Chop the garlic and ginger then place in a bowl or freezer bag with the lamb. Seal the bag or cover the bowl and stick it in the fridge for at least an hour, over night if you can.
Finely chop the onions then heat the oil in the pot and cook the onions and pepper along with the lamb until the meat starts to brown and the onions and peppers soften.
Add all the spices and cook for about 2 minutes more stirring all the time.
Add the chopped tomatoes, stir well then cover and heat till almost boiling then simmer on low for 2 hours.
Add the yogurt, give it a good stir then simmer for another hour with the lid off stirring it occasionally to stop it sticking to the bottom of the pot.
It is ready when the sauce has thickened like you see in the pictures. Chop the coriander and stir half in the sprinkle the rest on top.
Serve with Basmati rice.
SLOW COOKER OR OVEN
Follow the recipe but in step 4, instead of covering and cooking for 2 hours, place the ingredients in your slow cooker and cook on low for 6 hours or high for 3.
If using your oven, pre-heat it to 180C then follow the recipe but transfer the curry to the casserole dish, cover with tin foil and cook for 3 hours, remove the foil for the last hour to allow the sauce to thicken.
If using your oven, pre-heat it to 180C then follow the recipe but transfer the curry to the casserole dish, cover with tin foil and cook for 3 hours, remove the foil for the last hour to allow the sauce to thicken.
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