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Lamb & tomato curry
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1 red chilli, finely chopped
50g fresh root ginger, grated
1½ tbsp Cooks’ Ingredients Curry Powder
½ tsp ground allspice
4 x 330g packs essential Waitrose British Lamb Diced Shoulder
3 tbsp vegetable oil
2 onions, chopped
3 cloves garlic, crushed
1 tbsp plain flour
500ml lamb stock
2 tbsp sun-dried tomato paste
600g Charlotte potatoes, cut into large chunks
450g pack Waitrose Classic Vine Tomatoes, skinned and cut into wedges
1. Preheat the oven to 180°C, gas mark 4. Combine the chilli, ginger, curry powder and allspice in a large bowl. Add the lamb and turn in the spices until coated. Cover and leave to marinate in the fridge for about 1 hour.
2. Heat 2 tablespoons of the oil in a large flameproof casserole and fry the lamb in batches until lightly browned. Lift out onto a plate and add the remaining oil and the onions. Fry gently for 5 minutes. Add the garlic and fry for a further 1 minute. Stir in the flour and return the meat to the casserole. Pour in the stock and heat, stirring until barely simmering.
3. Cover with a lid and bake in the oven for 1 hour.
4. Add the tomato paste, potatoes and tomatoes to the casserole, and return to the oven for a further 30 minutes or until the potatoes and meat are very tender. Season if necessary and serve.
Typical values per serving:
This recipe was first published in November 2016.