Delicious Lamb Curry
For years now I’ve had the pleasure of enjoying my friend Matt’s delicious lamb curry. It’s a gorgeous rich curry, with a wonderful depth of flavour, a rich gravy and melt-in-your-mouth bite size lamb off the shoulder. Every time he brings it to a shared meal everybody raves about it, and we’ve been hounding him for the recipe for years! Well, you are lucky enough to be receiving that recipe now. We invited him to join us at Janine’s Gluten Free Kitchen to share his secret recipe with us.
The Spices
This recipe is a make from scratch curry, but don’t be scared off by that. It’s really very easy and well worth the time for the extra flavoursome curry. We start with spice seeds which is the basis of the flavour profile. The trick here is to buy and use the freshest of spices possible. Find yourself a busy Indian Market and buy the spices from them. If you don’t use them often I would recommend you keep them stored in an airtight container in the fridge. Otherwise buy only small quantities so you can turn them over quicker.
Roasting the Spices
To release the oils and flavours from the spices you will need to dry roast them in a frying pan. You want your pan over a medium heat as you roast them. They need to be kept moving at all times otherwise they’ll burn. Be patient. It only takes a few minutes as they heat up quite quickly. And keep the pan moving around until you hear the crackle and pop of the mustard seeds. When you take them off the heat they’ll continue to roast for another couple of minutes. Let them cool down and don’t touch them as they’re super hot!
The Curry Pot
This curry is best made in an enamel heavy saucepan. We love using Chasseur cookware but there are a number of different brands you can choose from. You want a pot with a well fitting lid that will go from stove to oven with no fuss.
The Baking
Bake the curry in the middle of the oven at 350 degree Fahrenheit or 180 degrees Celsius. Check it after an hour in case your oven runs hot and you need to top up the moisture. You don’t want it to dry out. If you see it starting to stick to the pan, add another cup of boiling water and stir well though, then drop the temperature by ten degrees. The aim is to have a good gravy to eat with your lamb, which the tomatoes, onions and capsicum do beautifully. When it’s cooked, let it cool slightly before serving with your favourite curry sides.
LINKS TO PURCHASE COOKWARE:
USA: https://amzn.to/3fmoJcU
AUS: https://amzn.to/30CWTVM
13 Comments
Nicola
July 23, 2020 at 1:44 am
This is absolutely FANTASTIC – been eating it all week
Love it – thank you!
Nicola
July 23, 2020 at 1:49 am
The lamb curry is FANTASTIC – we absolutely love it.
There are a couple of ingredients that we don’t eat so we adjusted the recipe for that, such as substituting tomatoes for spinach and leaving out one or two things – but in general it is completely fantastic recipe and has given us the way to make the yummy curry we have been looking for for ages.
Thanks Janine you are awesome and thanks heaps Matt too of course.
Janine
August 14, 2020 at 4:16 am
Brilliant Nicola. Love hearing how you make it your own to suit your own body too!
Paula
July 25, 2020 at 4:54 am
This is the best lamb curry ever! I’ve not had much success with making a great curry but have made this twice now and its absolutely delicious every time… melt-in-your-mouth lamb and super tasty spice flavours.
Janine
August 14, 2020 at 4:15 am
Wow Paula, that’s awesome.
Jenny
September 6, 2020 at 5:48 am
I’ve made this curry 4 times now, each time a hit in a different way. Totally got me into playing with spices and being creative. Thanks Guys!!!
Janine
September 12, 2020 at 11:53 pm
That’s brilliant Jenny, thanks for the feedback. Gotta love a recipe that you can make as is, or even better, adjust to your taste, and it works a treat each time. You’re so welcome, and thanks for the feedback 🙂
Anne Broadbent
February 7, 2021 at 7:27 am
This curry is the best curry I have ever tasted – Thanks Janine & Matt.
Janine
February 15, 2021 at 5:11 am
Thanks, Anne, I agree, it’s super tasty!
Susan
May 1, 2021 at 8:54 pm
This is the first time I have attempted a lamb curry and it is by far the best curry I have ever tasted and easy to make.
Thank you Janine and Matt
Janine
August 23, 2021 at 2:04 am
you’re very welcome Susan, that’s great to hear 🙂
jen
May 21, 2022 at 7:34 am
Winter is coming and felt to make this straight away so consistent and nurturing. Love it! thanks heaps Matt and Janine
Janine
May 21, 2022 at 7:56 pm
Awesome Jen, agreed, it’s a perfect winter meal.