Spring is in the air and the meat of the moment is definitely Lamb. It can be one of the most succulent and tasty meats or it can be as tough as old boots. With the right recipe and ingredients it is actually one of the easiest meats to cook. This week, we’ll bring you several unbeatable lamb recipes. Here’s one recipe that you can’t go wrong with – Easy Slow Cool Balti Lamb Curry.
You will need:
2 tablespoons sunflower oil
onion, finely chopped
200g chopped tomatoes
2 cloves garlic, finely chopped
4cm piece root ginger, finely copped
1 to 2 red chilli peppers, seeded and finely chopped
1 1/2 tablespoons balti medium curry paste
900g cubed lamb
400ml warmed vegetable stock
200g (approx. half a tin) chopped tomatoes
1 pinch saffron if you fancy it
300g plain yoghurt
salt and pepper, to taste
1 bunch fresh coriander, roughly chopped
Preperation time: 20minutes
Cooking :7hours in a slow cooker on low setting or 3 -4 hours on high
Preheat the slow cooker on a low setting.
Heat the oil in a frying pan and add the onion and garlic. Stir for 3 to 4 minutes until soft then add the chopped ginger and red chilli, stirring constantly. Add the curry paste to the frying pan and stir well. Add the lamb and mix it in well ensuring all the pieces are covered. Continue to let it cook for 5 to 8 minutes until the lamb is still a little bit pink in the middle. Now add half of the stock and the chopped tomatoes and bring to a gentle simmer. Empty the frying pan contents into the slow cooker then add the remainder of the stock, add a pinch of saffron (optional), half the yoghurt and some seasoning.
Cover and cook on auto or low setting for 7 hours or on high for 3 to 4 hours.
When you are ready to serve, stir in the remainder of the yoghurt and some fresh coriander if you have it. Sprinkle some more coriander on top and serve with rice.
Serve with a younger red wine, Bordeaux, Cabernet or Cabernet/Merlot blend, a Rioja reserva, a Chianti Classico or a northern Rhône red. If you prefer beer, go for an IPA or Pale Ale.