John Myers
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Lamb and Tomato Curry, Slightly Hot, Spicy, Fruity
The perfect lamb and tomato curry, slightly hot, spicy, fruity recipe with a picture and simple step-by-step instructions.
Crush the spice mixture in a mortar
- 2 Heaped teaspoons Chilli salt (salt, paprika, chilli, cumin, coriander, cloves)
- 2 teaspoon Ras el Hanout
Further ingredients
- Clarified butter
- 30 g Ginger, cut into small pieces
- 6 piece Red onion, roughly chopped
- 1 tablespoon Ground turmeric spice
- 12 piece Thaw curry leaves, frozen
- 400 ml Wild fund
- 2 Cans Tomato pieces
- 2 piece Fresh red chilli
- Coconut milk
- Fresh coriander
- Salt
- Let the curry leaves thaw. Rub the leg of lamb with salt and set aside.
- Crush the chilli salt (I used Jamie Oliver’s chilli salt, see ingredients for composition) in a mortar and mix with Ras el Hanout. Halve the chillies, remove the seeds and cut into small pieces. Pre heat the oven to 180 degrees celcius.
- Heat a little clarified butter in an ovenproof casserole and fry the meat all around. Turn the heat down a little and remove the meat. Then fry the onions with the ginger well. Add the curry leaves, turmeric and the spice mixture and fry for about 1 minute.
- 1 Pour in a glass of game stock, then 2 cans of tomato pieces and the chopped chillies, add the roast and bring everything to a simmer.
- Place the pot with the lid in the oven for 2 hours, then leave it to rest briefly with the oven turned off.
- I served with basmati rice refined with rice spices. Refine the sauce with a dash of coconut milk and fresh coriander. The curry tastes slightly hot, spicy and fruity.
- I prepared the leg of lamb the evening before, let it cool down and put it in the fridge. The next day heated in the oven at 180 degrees for about 30 minutes with a lid. The meat was taken out and cut into pieces and put back into the sauce. The sauce is perfect like this, you don’t need to thicken.
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