Bombay Lamb Curry Food

BOMBAY LAMB CURRY

Steps:

• Peel onion and slice and mince garlic. Heat oil in a medium size saucepan; fry onion and garlic over low heat until soft.
• Add diced lamb and cook, stirring until sealed on all sides. Remove meat from the saucepan and set to one side.
• Add the coriander, turmeric, black pepper and 1 tablespoon Garam Masala. Stir together for 1 minute.
• Top and tail green chilies--remove seeds first for a milder heat. Chop small and add to the saucepan stirring for a further minute or two.
• Add bay leaves and cinnamon; stir in the Yoghurt. Add the chopped tomatoes and bring to the boil.
• Add the lamb and simmer for 40 minutes. Five minutes from the end of cooking, add the remaining 2 teaspoons of Garam Masala and salt. Thicken slightly if necessary. Remove whole spices.
• Serve with Basmati rice and accompaniments.

BOMBAY LAMB WRAPS

Steps:

• Heat the oil in a large pan, add the onion and cook for a few mins to soften. Add the garlic, stir for 1 min, then add the frozen mince. Cook until defrosted and nicely browned, then stir in the curry paste, tomatoes, potatoes and half a can of water. Season well, then cover with a lid and simmer for 20 mins or until the potatoes are nearly cooked.
• Remove the lid and simmer for a further 10-15 mins until the liquid has reduced and the sauce clings to the potatoes and mince. Add the peas, stir through until defrosted, then serve with the warm wraps and yogurt.

RAILWAY LAMB CURRY

Steps:

• Mix the garlic, ginger, turmeric and lamb together in a large mixing bowl, then leave the lamb to marinate in the fridge for 1 hr or preferably overnight.
• Toast the spice mix ingredients in a dry frying pan for 12 mins over a low heat, stirring occasionally, until they release their aroma. Leave to cool, then grind to a fine powder using a spice grinder or pestle and mortar. Set aside.
• Heat the oil over a medium heat in a heavy-based, large saucepan. Add the curry leaves and onions, and fry for 15-17 mins, stirring well. As the onions begin to change colour, add the lamb and fry for 10 mins. Add the spice powder and turn the heat up slightly. Stir continuously for 5 mins. Pour in the stock and season to taste. Bring to the boil, then turn down to a simmer. Put the lid on and cook for 40 mins. Stir halfway through cooking.
• Tip in the potato and continue cooking for 15 mins. Add the coconut milk along with the tamarind paste and simmer for 10 mins with the lid off to reduce. Serve warm with rice or roti.

HOME-STYLE LAMB CURRY

Steps:

• Put ½ the thumb-sized piece of ginger, 2 quartered onions and 4 garlic cloves in a food processor with 300ml water. Blitz to a smooth purée.
• Scrape down the sides with a spoon and blitz again to make it as smooth as you can. Tip into a deep sauté pan, cover with a lid and simmer for 15 mins.
• Remove the lid and cook for 5 mins more, stirring occasionally. By now the liquid should be all gone. If not, cook a little longer.
• Add 2 tbsp rapeseed oil to the pan with the remaining piece of ginger, cut into matchsticks. Turn up the heat and fry, stirring, for 3-5 mins until it starts to colour.
• Stir in 1 cinnamon stick, 1 tbsp ground coriander, 1 tsp ground cumin, 1 tsp ground turmeric and ½ tsp fennel seeds, then add 750g leg of lamb. Stir-fry until the lamb changes colour.
• Tip in 400g can chopped tomatoes with a can of water and 1 deseeded and sliced red or green chilli, season well, cover and leave to simmer for 1 hr.
• Stir in the finely chopped stalks from a small bunch coriander, re-cover and cook for a final 30 mins until the lamb is tender. Add a splash of water if necessary to loosen the consistency as it cooks.
• Stir in the roughly chopped coriander leaves and serve with basmati rice and mango chutney or raita.

LEFTOVER LAMB CURRY

Steps:

• Whizz the onion, garlic, ginger and 200ml water in a food processor until you have a smooth paste.
• Heat the oil in a casserole dish and fry the onion mixture for 10-15 mins or until all the liquid has been absorbed and the onion begin to turn golden brown. Add the curry paste and fry for 1 min more. Stir through the tomatoes, cinnamon and chilli. Pour in the stock and bring to a simmer. Add the lamb and cook, covered for 1 hr.
• Remove the lid and simmer uncovered for 15 mins to reduce slightly. Season to taste and stir through the coriander. Serve with fluffy basmati rice, naan bread and yogurt.