So. I was going to make a lamb bhuna. I really really was. I read about the bhuna; I looked at a few recipes. I prepared some ingredients and wrote a quick plan of what I was going to do. It was going to be a bhuna. This Spicy One Pot Lamb Curry is not a Bhuna.
I went off plan massively. I also used what must have been mutant green chillies. They were so spicy that I had to soak my fingers afterward. It felt like my nails were falling off, and don’t even get me started on my trip to the toilet! So, I added yogurt to reduce the heat. It was still far too spicy for the kids, but the flavours were actually very nice, and the lamb was beautiful.
This isn’t my favourite recipe (way to sell yourself Donna), we prefer something milder like my lamb rogan josh. But, for a change it was great. I love playing with flavours so had a fantastic time making this work. If your chillies are not mouthwateringly hot, you might need to add more chilli powder or a pinch of fresh chilli flakes to add extra heat if you want a Spicy One Pot Lamb Curry, but that’s totally up to you, the flavours will still be there.
- 4 Cloves garlic, sliced
- 2cm piece root ginger, peeled
- 3 Tomatoes, cut into 4
- Cooking oil
- 1 Onion, finely chopped
- 500g Diced lamb
- 1tsp Cumin
- 1tsp paprika
- 1tsp Chilli powder
- 2tsp Ground coriander
- 2tsp Garam masala
- 3 Green Chillies, finely chopped
- Salt and pepper
- 2 Bay leaves
- 5 Whole Cloves
- 1 Cinnamon stick
- Seeds from 8 green Cardamom pods
- 100ml Natural yogurt
- 100ml Water
It’s mainly a one pot. But kinda not really. Enough that I can call it one. But you’ll also need a pan for rice and a blender to whizz the tomato base. Spicy One Pot Lamb Curry…ish. To begin, place the tomatoes, garlic, and ginger in a blender and whizz until smooth.
Then, heat the oil in a large pan and add the onions, a good pinch of salt and pepper, the bay leaves, cinnamon and cardamom and fry for a few minutes until soft.
Add the lamb, tomato mixture, cumin, paprika, green chillies, coriander, garam masala and chilli powder and stir well, until the outside of the lamb is brown.
Stir in water and yogurt and bring to the boil. Reduce to a simmer, cover and leave for 20 minutes.
After this time, remove the lid and stir. Keep simmering until the sauce has reduced and is the desired thickness. This should be around 20 minutes.
We served our Spicy One Pot Lamb Curry with homemade naans and brown rice. The kids had turkey dinosaurs and naan bread, which they both love!
One pot curry with a bit of a kick!
- • 4 Cloves garlic sliced
- • 2cm piece root ginger peeled
- • 3 Tomatoes cut into 4
- • Cooking oil
- • 1 Onion finely chopped
- • 500g Diced lamb
- • 1tsp Cumin
- • 1tsp paprika
- • 1tsp Chilli powder
- • 2tsp Ground coriander
- • 2tsp Garam masala
- • 3 Green Chillies finely chopped
- • Salt and pepper
- • 2 Bay leaves
- • 5 Whole Cloves
- • 1 Cinnamon stick
- • Seeds from 8 green Cardamom pods
- • 100ml Natural yogurt
- • 100ml Water
Add the tomatoes, garlic and ginger to a blender and whizz until smooth, leave to one side
Heat a good glug of cooking oil in a large, lidded pan
Add a good pinch of salt and pepper, the bay leaves, cinnamon, cloves, cardamom and onion and fry until soft
Stir in the lamb, tomato mix, cumin, paprika, chilli powder, green chillies, coriander, and garam masala and cook until the lamb is browned
Add the water and yogurt, stir in and bring to the boil
Reduce to a simmer, cover and leave for 20 minutes
Remove the lid, and stir
Continue to cook for 20 minutes, stirring occasionally until the sauce has reduced
Serve with rice and naan breads