Interesting combination, this. Definitely on the way away from your “traditional” curry, but superb. And a great one to make for the kids since you add the heat right at the very end…
- 2 onions (finely chopped)
- 4 cloves garlic, crushed
- 3 teaspoons grated ginger
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon cayenne pepper (sub with Paprika if you’re serving this for the smalls)
- 1 teaspoon garam masala
- 1 kg minced lamb
- 90g plain yoghurt
- 250ml orange juice (juice of 2 big oranges)
- 2 teaspoons orange zest (zest of 1 of the big oranges juiced)
- 1 bay leaf
- 1 green chilli, de-seeded and finely chopped
- 1 handful coriander leaves, roughly chopped
- 1 handful mint, roughly chopped
1, Heat oil in pan over medium heat, add onions, garlic and ginger, fry for about 5 minutes. Add cumin, coriander, turmeric, cayenne and garam masala, cook for another 5 minutes (this will stick, add a bit of boiling water to loosen it).
- 2, Increase to high, add lamb mince and cook, stirring constantly to break up the meat. Add the yoghurt and let it combine. Add the OJ,zest and bay leaf.
- 3, Bring to the boil, reduce to a simmer and cover. Cook for 45 minutes or so.
- 4, Season to taste (it’ll need a lot of salt). Stir through the chilli, coriander and mint just before serving.
This is an ideal curry to serve with Bombay Potatoes – of which more in a few minutes…