sophie didn't do anything at all.

Tuesday, 3 December 2013

/ food / Jamie Olivers 'Peter's Lamb Curry' - the return of the naked chef

We tried something ambitious in the house recently.

2 tablespoons of butter
2 x 400g tins of chopped tomatoes
285ml stock
1.5kg lamb
1 handful of chopped mint and coriander
285ml yoghurt
salt and pepper
Lime juice

Hot and fragrant rub mix
2 tablespoons fennel seeds
2 tablespoons cumin
2 tablespoons coriander
1/2 tablespoon fenugreek seeds
1/2 tablespoon black peppercorns
1 clove
1/2 cinnamon stick
2 cardamon pods

Curry paste ingredients
5cm ginger, peeled
2 red onions, peeled
10 cloves of garlic, peeled
2 fresh chillies
1 bunch coriander

What next?
I'm such a good blogger. artistic
heat your oven to 180
1) lightly toast the fragrant rub mix in the oven.
2) Puree the the curry paste and toasted fragrant rub mix
3) In a large pan, fry the mixture in the butter until it goes golden

4) Add the tomatoes and the stock or water, bring to the boil, cover with foil and place in the oven for 2 hours.

Insane colour change. Developed.

5) Simmer on the stove until it thickens
6) Fry the lamb until golden and add to the curry sauce. Sprinkle with the coriander and mint, add the yogurt.

 You can really play around with this recipe - I didn't even use lamb...

Be careful when you puree red onions. The little buggers.

love sophie


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