Richard Kents Bengal Curry Of Lamb Food

RICHARD KENT'S BENGAL CURRY OF LAMB

Steps:

• Melt 2 tablespoons butter in a large, heavy pan.
• Add onions and cook until softened, about 5 minutes.
• Remove and set aside.
• Melt remaining butter in same pan.
• Brown lamb on all sides.
• Return onion to pan.
• Add ginger, sugar, pepper, salt, curry powder, mint and milk, and mix well.
• Cover, reduce heat to low, and simmer 1 hour.
• Stir in coconut and coconut milk.
• Cover and simmer 5 minutes.
• Slowly stir in lime juice.
• Slowly stir in cream (be sure to add this after the lime juice).
• Cover and simmer until lamb is tender, 10-15 minutes. Do not allow to boil.

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.