Summer Curried Lamb. Whip up this delicious summer curry in no time.
500g Silver Fern Farms Lamb Steaks, cut into 4cm cubes
2 tbsp canola oil
2 tsps cloves
2 tsps cumin seed
2 tsps fennel seed
2 tsps coriander seed
2 tsps turmeric
1 cinnamon stick
2 fresh bay leaves
4 fresh curry leaves
1 fresh red chili, thinly sliced
1 medium onions, roughly chopped
2 cloves garlic, peeled
1 tbsps minced fresh ginger
3 large fresh tomatoes, peeled
1/4 cup plain unsweetened natural yogurt
1/2 bunch fresh coriander, roughly chopped
4 cups steamed basmati rice
Remove Silver Fern Farms Lamb Steaks, from fridge and leave to rest at room temperature for 5 minutes, before removing from packaging.
Begin by setting a large, heavy-based pot over medium heat. Grind the cloves, fennel, cumin, coriander, and turmeric in a spice grinder. Add oil to the hot pot and pour in the spices. Throw in cinnamon sticks, bay leaves, curry leaves, and chilli. Toast for 2-3 minutes until golden and aromatic – be careful, the leaves will splatter a little.
While they are toasting, add onion, garlic and ginger to the food processor and pulse until finely chopped.
Season cubed lamb with salt and pepper then add to the pot of oil and spices. Brown all over, about 5-7 minutes. Add onion puree and sweat a little to remove some of the moisture – about 8 minutes. Stir with a wooden spoon as you go.
Add fresh tomatoes and cover slightly with lid. Reduce heat and simmer for 40 minutes until the lamb is tender. Remove the lid and skim fat off the surface. Fold in the yogurt and simmer for a further 5 minutes. Garnish with chopped fresh coriander serve with steamed basmati rice an