LAMB AND POTATO CURRY

This hearty winter Lamb curry is perfect for curing the Winter blues

INGREDIENTS

• 225g unsalted butter
• 1kg onions, chopped
• 100g fresh ginger, finely chopped
• 100g garlic cloves, chopped
• 4 medium-hot red chillies, finely chopped
• 1 tbs crushed pasilla chillies* or dried chilli flakes
• 2 x 400g cans chopped tomatoes
• 2 tbs ground turmeric
• 2 tbs ground cumin
• 2 tbs ground coriander
• 4 tbs sweet paprika
• 2kg lean lamb (such as leg),
• skin and excess fat trimmed, cut into 4cm pieces
• 400ml can coconut milk
• 1kg small waxy potatoes
• (such as kipfler or nicola), peeled, cut into 2-3cm pieces
• 2 tbs sunfl ower or canola oil
• 2 tbs black mustard seeds
• 1 bunch (about 80g) coriander, roughly chopped, plus a few extra leaves to garnish

• METHOD

  • 1
    Melt the butter in a large heavy-based saucepan over medium heat. Add the onion, ginger, garlic, red chilli and crushed pasilla chillies or dried chilli flakes and cook, stirring occasionally, for 20-30 minutes until the onion mixture is soft and lightly browned.
  • 2
    Spoon the onion mixture into a blender or food processor and blend to a smooth paste. Return to the pan and add the tomatoes, spices, lamb, coconut milk, 300ml water and 4 teaspoons salt, then bring to the boil. Reduce heat to low and simmer, uncovered, stirring occasionally, for 11/4 hours. Stir in the potatoes, cover and continue to cook for 20-25 minutes until potatoes are tender. (If you’re making this curry the day before, cool to room temperature, then refrigerate until needed.)
  • 3
    Shortly before serving, heat the oil in a small saucepan over medium heat. Add the mustard seeds and leave them to sizzle vigorously for a few seconds. Add them to the piping-hot curry and stir in with the coriander and more seasoning, if necessary. Sprinkle with extra coriander leaves to garnish.

  • NOTES

    -

    This curry tastes all the better if it has been allowed to stand for a day. Allow it to cool, then store in an airtight container in the fridge. Pasilla chillies are available from specialty spice shops.