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.
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.
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.