Cooked Lamb Curry Jamie Oliver Food
AROMATIC LAMB CURRY
Steps:
- Preheat the oven to 180ºC/350ºF/gas 4.
- Put a large shallow casserole pan on a high heat.
- Dice the lamb into 3cm chunks and place in the pan, fat-side down.
- Peel the onions, dice with the aubergines to the same size as the lamb, then stir into the pan.
- Season with sea salt and black pepper, stir in the curry paste and 1 tablespoon of red wine vinegar, then transfer to the oven for 1 hour, or until tender, stirring halfway and loosening with a splash of water, if needed.
- Taste the curry, season to perfection, ripple through the yoghurt, drizzle over ½ a tablespoon of extra virgin olive oil, hit it with lots of black pepper, and serve.
Nutrition Facts : Calories 375 calories, Fat 24.8 g fat, SaturatedFat 10.3 g saturated fat, Protein 23 g protein, Carbohydrate 15.9 g carbohydrate, Sugar 13.5 g sugar, Sodium 1.1 g salt, Fiber 2.6 g fibre
LEFTOVER LAMB CURRY
Make the most of leftover roast lamb with this flavour-packed leftover lamb curry. Serve with naan bread and basmati rice for an Indian feast
Provided by Esther Clark
Categories Dinner, Supper
Time 1h40m
Yield Serves 4-6
Number Of Ingredients 12
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.
Nutrition Facts : Calories 393 calories, Fat 24 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 36 grams protein, Sodium 0.6 milligram of sodium
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- Place it all in a food processor with the rest of the marinade ingredients and blitz until smooth.Using a sharp knife, make about 10 incisions, roughly 4cm deep, all over the lamb, then poke a few curry leaves into each one.Sit the lamb in a snug-fitting roasting tray and massage half the marinade all over it.
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- Heat 1 tablespoon of oil in a large pan over a medium heat, add the lamb, spices and curry powder, then cook gently for 15 minutes, or until browned all over, stirring occasionally.Meanwhile, peel and finely slice the ginger, garlic and onions.
- Add the sliced ingredients and curry leaves to the pan, then cook for a further 10 to 15 minutes, or until softened, stirring occasionally.Tip in the chickpeas (and their juice), then crumble in the stock cube.
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