Lamb Curry J’s Special is a variation of the dish that originated during the British Raj colonial-era. Whilst less popular than chicken or seafood, this is a superb way to turn left overs into a main dish. The spices used create a blend that is hard to beat. this recipe use chillies that give a subtle warm heat without blowing your mind. Obviously, you can adjust the heat to your taste buds. This is one of those recipes that will get people coming back for more. Include Aloo Gobi and Mrs Khans Bombay Potatoes for a truly sumptuous meal. This is classified as “Even I can do it” so good for all levels.
Lamb Curry J’s Special
- 1 tbsp olive oil
- 1 large onion finely chopped
- 2 tsp garam masala
- 2 tsp turmeric
- 0.5 tsp ground cinnamon
- 1 clove garlic crushed
- 1 whole chilli finely chopped
- 390 g tomatoes carton, chopped
- 400 ml half-fat coconut milk
- 350 g leftover roasted lamb shredded
- 200 g sugar snap peas sliced
- 250 g basmati
- 4 mini naan breads
- 300 g fine green beans
- 120 g 2% fat natural yogurt
- Heat the oil in a large, deep frying pan and add the onion. Stir in the garam masala, turmeric and cinnamon, and cook over a low heat for 5-10 minutes.
- Add the garlic and chilli, and cook for 1 minute.
- Add the tomatoes and coconut milk and stir to combine. Simmer for about 10 minutes.
- Add the cooked lamb and the sugar snap peas and simmer for a further 10 minutes.
- Turn on the oven to 200c. When to temp, butter the naans and placed on a heat proof tray.
- Cook per instructions
- Whilst simmering, cook the rice and the beans to pack instructions.
- Serve the curry with the rice, green beans and naan bread.