Lamb and vegetable curry

Name: Lamb and vegetable curry
Total time: 7200 s
Yield: 4 servings
Cuisine: British
Ingredients: 1.25 kg diced lamb; 50 g ghee or butter; 50 ml olive oil; 1 fennel bulb; 1 large yellow onion; 1 aubergine; 1 courgette; 6 medium sized mushrooms; 5 green chillis; 2.5 cm fresh ginger; 1 large sweet pointed pepper; 3 limes; 1 can coconut milk; 1 tbs whole coriander; 1 tbs ground coriander; 1 tbs cumin seeds; 1 tbs ground turmeric; 2 cm piece cinnamon bark; 7 green cardamom; 1 tsp coarse sea salt; 1 tsp cayenne pepper; 3 bay leaves; 1 tsp whole black pepper; 200 g spinach leaves; 1 tsp mustard seeds; 1 tsp ground nutmeg

jdjemal @joedjemal

Royal Tunbridge Wells

This is an experimental hot curry with a southern Indian flavour. I liked it so I'll put it up. For a vegetarian alternative swap the lamb for seared tofu or beans. This is a hot dish, reduce the chilli and cayenne for a milder flavour.

jdjemal @joedjemal

Royal Tunbridge Wells

Saved

Ingredients

120 mins

4 servings

1.25 kgdiced lamb
50 gghee or butter
50 mlolive oil
1fennel bulb
1large yellow onion
1aubergine
1courgette
6medium sized mushrooms
5green chillis
2.5 cmfresh ginger
1large sweet pointed pepper
3limes
1 cancoconut milk
1 tbswhole coriander
1 tbsground coriander
1 tbscumin seeds
1 tbsground turmeric
2 cmpiece cinnamon bark
7green cardamom
1 tspcoarse sea salt
1 tspcayenne pepper
3bay leaves
1 tspwhole black pepper
200 gspinach leaves
1 tspmustard seeds
1 tspground nutmeg

Saved

Steps

120 mins

1

Chop the onion moderately finely. Place the ghee (or butter) and the olive oil in a large pan and melt it together. When it just begins to sizzle a little add the dry spices and the bay leaves and stir for 30 seconds or so.
Add the onions and sautee lightly until they go transparent.
2

Meanwhile get a heavy bottomed frying pan or dutch oven very hot and sear the lamb quickly on all sides in batches to a nice brown and add to the onion and spice mix.
3

Finely chop the chillis, ginger and garlic.
Stir the meat and onion over a medium heat for a minute or so and add the finely chopped fennel, the chilis, the ginger and garlic. Stir well and add the juice of 3 limes.
4

Roughly break up the mushrooms into large chunks and add to the curry.
5

Add the other chopped veg and pour in a can of coconut milk.
6

Top up with water and simmer for 45 mins, stirring occasionally.
In the last few minutes of cooking put in the spinach a handful at a time and incorporate into the curry.
7

Simmer for a minute until the spinach softens and serve with soured cream, fresh coriander leaves, boiled rice and indian chutneys