Tuesday, 10 December 2013

The BEST Homemade Curry You'll Ever Make


I don't say this to boast, but this is the BEST homemade curry you will ever make.

In fact, my hubby (Indian, so I like to think he knows his stuff) tasted this and declared it as the best curry he'd ever eaten, full-stop. High praise indeed...

When I first made this curry, I winged it all the way. I had no idea exactly what I'd thrown in to make it so special. When it turned out to be mouth-wateringly good, I could have kicked myself - one day, I'll learn my lesson.

However, after numerous attempts, I've perfected the recipe and got it right. Containing deliciously slow-cooked lamb, coconut milk and cream, it's not exactly the most calorie-friendly of recipes. However, it's definitely worth it - and I promise it's still a gazillion times better for you than any greasy takeaway.

Anyway, try this and fall in love! Welcome to my Lamb and Coconut Milk Curry, aka the tastiest curry you'll ever make.

Sam x


P.S When cooking curries, always, always taste as you go along - the flavour develops differently every time, and it's important to try and know what to add and when.

SLOW-COOKED LAMB AND COCONUT MILK CURRY


Ingredients:

2 tbsp coconut oil
750g good-quality lamb, diced
One inch ginger, peeled and grated
Two garlic cloves, minced
Two small onions, diced
One red chilli, deseeded and chopped
One lamb stock cube
1 tbsp (+1 tsp) cumin
1 tbsp (+1 tsp) ground coriander
1 tsp ground turmeric
1 tsp chilli powder
1 tbsp tomato purée
One lime
One can chopped tomatoes
One to two cans coconut milk 
100g spinach
2 cups peas (optional)

Method:

1) Heat your coconut oil in a pan and add the ginger, garlic, onions chilli and a pinch of salt and cook for three minutes, stirring often.

2) Tip in the spices, leaving the tsp of cumin and coriander aside, and cook for a further few minutes. Add the lamb and fry until browned. Next, stir in the tomatoes, one can of coconut milk and tomato purée and bring to a simmer. Crush the stock cube in, then cover and slow cook.

3) Although the curry needs to cook for two to three hours until the meat is tender (I say the longer, the better), you need to watch it and stir often to prevent burning. When the curry starts to dry out, add a splash more coconut milk and the remaining tsp of cumin and coriander, then stir in the juice of half of the lime. Any time your curry looks like drying, add more coconut milk.

(As a tip, if you do get any bits sticking to the sides and bottom of the pan, be sure to stir them back into the curry - it's where the flavour is!)

4) Before you serve, add the spinach and cook for another 15 minutes, then stir through the peas. Stir through lime to taste before dishing up, then serve with boiled Jasmine Rice and scatter with coriander.