Lamb curry with the meat literally falling apart it’s so tender and the flavors are phenomenal! The spices and curry mix add so much flavor to this recipe and adding some beans and potatoes gives it a perfect finish. Hearty and tasty and as much flavor as this chicken curry and red wine!
If you like curry but are wanting to make a curry with more subtle flavors then chicken curry and lamb curry are probably your best bet. However, if you prefer something with a bit more of deep and intense flavor then that would be something like a vindaloo curry.
I always thing about curry in the same way as I think about soup. A good soup almost has healing tendencies if you have a cold or your body is feeling low soup comforts the body. Curry is the answer to you taste buds when you want something different! Its like having a food experience especially if you dont eat it every day. I remember whenever we were out late the night before the next day we would be cooking and eating curry. Curry, like soup has it’s very own healing elements of goodness to the body.
Do you agree with that? What are your thoughts on curry recipes and what is your favorite curry dish to cook? Leave me a comment below or on my Instagram I would love to hear your feedback.
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Lamb curry with loads of flavor and no ingredients to tone down the heat! No coconut milk and no cream just a hearty delicious bowl of curry.
- 500 grams lamb curry
- 1/4 cup oil
- 1 diced onion
- 3 garlic cloves (minced or finely chopped)
- 1 tbsp ginger (minced)
- 175 grams tomato paste
- 2 potatoes (peeled and cubed)
- 1 425 grams canned butter beans (drain the liquid out)
- 1 tbsp garam masala
- 1/2 tsp fennel seeds
- 1/2 tsp fennel spice
- 1/2 tsp coriander spice
- 1/2 tsp cumin spice
- 1/2 tsp turmeric
- 1 tsp coarse salt
- 2 cups water
In a skillet, dutch oven or fairly large pot/saucepan heat the oil on medium heat and cook the onions, garlic, ginger and fennel seeds until light golden brown.
Add the chopped or cubed meat and braise it. Once the meat has browned add the garam masala mix and then add the rest of the spices; fennel spice, coriander, cumin and turmeric.
Add the tomato paste and the water, coarse salt, cover and simmer for about an hour adding a dash more water if required. Halfway through cooking add the chopped potatoes and continue cooking until the meat and potatoes are tender.
Add the beans 2 minutes before you turn off the heat.
Serve with yogurt, roti, naan bread or basmati rice.
for the sides
Use a milder curry or half the the curry quantity for a milder curry.