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Download Dipna Anand's lamb alu curry recipe by clicking the link below.
Serves 4.
325g diced lamb leg
40g red onion
40g onion
200g Maris Piper potato
3g cinnamon stick
3g black cardamom pods – black
5g green chillies
10g garlic, peeled
10g ginger, peeled
225g canned chopped tomatoes
20g unsalted butter
4g ground turmeric
2g hot chilli powder
4g ground cumin
4g ground coriander
15g bunched coriander
3g fenugreek leaves
4g garam masala
3g cooking salt
400ml cold water
25ml olive oil
Adults need around 2000Kcal/8400kJ a day
Typical values per portion: Energy 533Kcal/2228kJ
Peel, halve and finely dice the onions, keep separated. Peel the potatoes, dice to 1 inch, retain in water. Peel the ginger, puree. Puree the garlic cloves. Trim the green chillies, deseed, and blend. Blend the chopped tomatoes.
Heat the oil in a pan over medium heat, add all the onions, cinnamon, and black cardamoms. Cook for 5 minutes until the onions caramelise. Add the ginger and garlic paste, green chilli paste, and butter. Cook for another minute.
Add the blended tomatoes, turmeric, chilli powder, ground cumin and ground coriander, mix well. Add the salt, cook for another 5-7 minutes with the lid on, stirring every minute.
When the masala sauce is sizzling, add the diced lamb with 75ml water, then cover with a lid and leave for 25 minutes. Add the potatoes, then add another 225ml water, cook for another 20 minutes, add water whenever it begins to dry. Chop the coriander.
Remove the lid, add the fenugreek leaves, the chopped coriander and the garam masala with the remaining water. Cook out until the lamb and potatoes are both tender, then remove from the heat and serve.
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