There’s something truly satisfying about enjoying a delicious curry on a weekend. It’s a perfect blend of comfort and flavor, and while a good curry is hard to beat, especially when you’re cooking it at home, the team at Eat Welsh Lamb and Welsh Beef have a recipe that takes it to the next level. They’ve created a show-stopping lamb curry with a secret ingredient that adds a touch of sweetness and elevates the dish to new heights.
This recipe is surprisingly easy to prepare, with a prep time of just 25 minutes. However, the cooking time is a bit longer at two hours. But don’t be discouraged – this slow-cooked meal is worth every minute of waiting, especially if you’re looking for a hearty and rich dish. Plus, it serves four people, perfect for sharing with friends and family.
Ingredients You’ll Need:
* 450g lean PGI Welsh Lamb shoulder, cut into large chunks
* 1 tbsp oil
* 2 garlic cloves, crushed
* 2 onions, peeled and cut into quarters
* 2 tbsp rogan josh or medium curry paste
* 1⁄2 butternut squash (about 350g), peeled and cut into chunks
* 1⁄2 aubergine cut into 2cm cubes
* 1⁄2 cauliflower cut into florets
* 300ml lamb stock
* 2 tbsp mango chutney
* 1 fresh mango peeled and cut into chunks
* 1 tbsp fresh coriander, chopped
Instructions:
1. Preheat your oven to 160oC / 140oC fan / Gas 3.
2. In a large ovenproof pan or casserole dish, heat the oil. Add the lamb cubes, garlic, and onions. Brown the meat thoroughly, then add the curry paste and stir well to coat everything evenly.
3. Add the butternut squash to the pan and stir gently to combine.
4. Pour in the lamb stock and mango chutney, giving everything a good stir once more.
5. Cover the dish with a lid and place it in the preheated oven. Cook for one and a half to two hours, or until the lamb is tender and easily falls apart when pierced with a fork.
6. Remove the lid from the dish and add the aubergine, cauliflower, and mango chunks to the curry. Stir gently to ensure the vegetables are evenly distributed throughout the sauce.
7. Return the uncovered dish to the oven and cook for an additional 25 minutes. This will give the vegetables time to soften and absorb the flavors of the curry.
8. Once the cooking time is complete, remove the dish from the oven and let it rest for a few minutes before serving. This will allow the flavors to meld together beautifully.
9. Serve the curry hot with boiled rice and garnish with fresh coriander.
Tips for Success:
*
Secret Ingredient:
The mango chutney adds a subtle sweetness and depth of flavor to the curry. Feel free to experiment with other chutneys, such as apple or apricot, to create unique variations.*
Slow Cooking:
The key to this recipe is slow cooking. The long cooking time allows the lamb to become incredibly tender and flavorful. Don’t be tempted to rush the process!*
Serving Suggestions:
The curry is delicious served with fluffy basmati rice. You can also add a dollop of plain yogurt or a sprinkle of chopped fresh cilantro for a finishing touch.Enjoy this flavorful and comforting lamb curry! It’s a perfect dish to share with loved ones on a weekend, and it’s sure to be a crowd-pleaser.
