Want a delicious lamb curry on a budget ?
Discover or re-discover lamb neck fillet.
It a really inexpensive part of the lamb and delicious when slow cooked. As marblings of fat run through the meat, this will melt and baste the meat as it cooks to give you a melt in the mouth, super-tasty lamb
Preparation : 15 minutes
Cooking time : 1hr or more
What will you need for a family of 4 ?
- 500 lamb neck fillets
- 2 tbsp sunflower oil
- 2 onions
- 2 to 4 garlic cloves
- Inch long piece of fresh ginger
- 2 green chillies
- 2 tsp cumin seeds
- 12 tomatoes
- 300 ml lamb, chicken or beef stock
- 3 tbsp medium curry powder
- 250g young leaf spinach
- 4 tbsp Sharwood's mango chutney
- Basmati rice or naan bread
1. Peel and finely chop the onion. Slice the chillies in half, lengthwise and scrape the seeds. Cut the chillies in fine strips and then into small cubes
2. Heat the oil in casserole or large saucepan on medium heat. Add the chopped onions, chillies and cumin seeds to cook until the onions are soft and transparent
3. Whilst the onions are softening, peel and crush the garlic. Grate the ginger. Add the garlic and ginger to the onions and chillies
4. Chop the lamb in chunky 5 to 6 cm cubes. Add it to the pan to brown on all sides
5. As you are browning the lamb, chop the tomatoes in quarter and remove the seeds and water. Add the tomatoes to the lamb and cover with the stock
6. Bring the liquid to a boil and reduce the heat to low. Dissolve the curry powder in a little stock and add it to the pan
7. Simmer, covered for 45 minutes to an hour. More if you wish
8. When the meat is nice and tender, remove it from the pan and keep it warm with some foil. Bring the liquid to a boil and boil until you reach the right consistency or thick enough to your liking
9. When ready, add the meat back to the pan, pour in the mango chutney and add the spinach
10. Put the lid back on and simmer until the spinach are wilted
11. Serve and enjoy with some boiled or steamed basmati rice or some naan bread.
Disclaimer : The Le Creuset casserole featured on this recipe was a prize from Great Little Ideas pre-christmas competition.
The recipe is inspired by a recipe featuring in the free cookbook "Scotch Lamb Any Day for Any Occasion" from www.scotchbeefandlamb.com . The choice of using Sharwood's sauce was mine and mine only. None of the companies mentioned above have offered me to write this or part of this post, nor did they sponsor this post.