We all love a good curry here at Premier so we thought we would share with one of our customers fabulous Lamb curries. It’s a little time consuming but this is far better that anything you will ever get at any take away.
Give it a try. And if you have any recipe favorites you would like us to feature please email us them and we will get them on our blog here. Preferably with a photo!
Ingredients:
1 Leg of lamb butterflied and boned and as much fat as possible removed
1 Pot of full fat yogurt
1 Can of coconut milk 6 sprigs of fresh mint
1 Bunch of fresh coriander
Lemon juice from one Lemon
8 gloves of garlic
2 inch piece of fresh ginger
3 Onions
1 Red pepper
2 or as many Chilies as you like
2 fresh tomatoes
Home made or good quality curry powder. (home made fresh from roasted seeds is far better)
Salt and Sugar
Method:
Mix Half of the yogurt with 3 tbs of curry powder, juice of I lemon, salt 3 or 4 cloves of garlic crushed and half the ginger grated. Add salt and pepper to taste. Mix these together. This is the marinate. Put the lamb in a freezer bag with the marinate, making sure that all the lamb is covered in it. Leave overnight in the fridge or longer if possible.
Meanwhile make the curry sauce. Fry 1 or 2 onions and the pepper in some oil gently until they are really softened. Adding a little sugar will help them along. Ad the chopped tomatoes and fry with the onions and pepper. Add the rest of the grated garlic and ginger with the onions etc and then ad around 3 – 4 tablespoons of curry powder. You can also ad chilis as well if you like it hot. Then add the coconut milk little by little. (This will cook off the spices) Carry on adding until all is used. Leave to cool then ad a small amount of yogurt. Mix well. You can add a little water to if to dry.
Make the stuffing for the lamb. Fry a red onion and red pepper in a little oil until nicely brown ad a little sugar to help caramelise them. Ad a little curry powder, garlic and ginger and a fresh chilli and fry gently until soft. Ad a little water to prevent them drying out if need be. Then get the lamb out of the fridge. Take out of the bag and lay out on a board, add the remaining marinade to your curry sauce. Then get the stuffing and spread out on the inside of the butterflied lamb. Then ad a bunch of Coriander and around 6 sprigs of mint, then season. Roll up the lamb with the stuffing in the middle and tie up with string. Put in a roasting tin and roast for 45 mins at 180(approx). When the lamb has started to brown transfer the lamb and all juices into the curry sauce and pot roast with the lid on the pot for around 2-3 hours at 130. Don’t let it dry out. Halfway through turn the lamb over.
Take out of the oven, cut the string from the joint and break it up with the stuffing into bite size pieces and mix with the curry sauce. Cook for a further 10 mins. Check the seasoning then serve.