It’s National Curry Week but a recent study shows that around 80% of the nation cannot cook a curry from scratch – so here’s a recipe from Welsh Lamb for a lovely lamb curry.
It’s simple to cook, so anyone can have a go this weekend – enjoy!
Welsh Lamb Curry
Serves 4.
Ingredients
500g Welsh Lamb Neck Fillet (diced)
2 White Onions (finely diced)
2 Garlic Cloves (crushed)
1 Red Chilli (chopped)
2 tbsp Vegetable Oil
3 tbsp Curry Paste, use to your taste but masala for choice
1 400g Tin Chopped Tomatoes
½ Tin Coconut Milk
Bunch Fresh Coriander (chopped)
Natural Yogurt (to serve)
Method
1. Heat the oil in a casserole style pan or large sauce pan, sweat the onion, garlic and chilli for a few minutes until it starts to soften.
2. Now add the diced Welsh Lamb, let the lamb get some colour and then turn/stir to let the lamb colour evenly.
3. Add the curry paste, mix through all of the Welsh Lamb and onion mix. Cook out for a few minutes to start to cook the spices.
4. Now it’s time to add the tin tomatoes, coconut milk and bring to the boil.
5. Once boiling either turn to a lower heat or place a lid/tin foil on the Pan and cook in the oven slowly for a good 3 hours; if not use the hob for 2 hours and let gently simmer
6. Once the Welsh Lamb has been cooking for 2-3 hours it’ll be nice and tender and the flavour will be really delicious. At this stage add the coriander and drizzle on some of the Natural Yogurt and serve.
Chef note
To utilise a good cut like the neck, which is full of flavour, is well worth the lengthy cooking process.