Tom Kerridge's Lamb Curry with Pea Pilaf
"Lamb is probably my favourite meat to use in a curry. It carries flavour beautifully." Tom's deeply aromatic curry is packed with punchy spices and don't hold back! It's what makes authentic curries taste so good. Served with his pea pilaf rice, this is something special.
Ingredients
For the Curry:
Crispy Onions & Pea pilaf:
Method
- Place a large non-stick casserole pan over a medium-high heat and pour in the oil. When hot, add the onions and cook, stirring often, for 8 -10 minutes until softened and turning a deep golden brown. Add the whole spices (cumin seeds, cinnamon stick and cardamom pods) and stir well for 1 minute.
- Reduce the heat slightly then add the garlic and ginger. Stir over the heat for 2 minutes, then add a little more oil to the pan followed by the ground spices, salt and pepper. Cook, stirring occasionally, for a further 2 minutes then add the tomato purée, stir well and cook for a couple more minutes.
- Now add the lamb, along with the lamb stock, to the pan, stir to coat the lamb with sauce and bring to a simmer. Reduce the heat and put the lid on. Cook at a gentle simmer for 1.5-2 hours or until the lamb is meltingly tender, stirring every 10 minutes or so.
- Meanwhile, make the crispy onions and the pilaf rice. Heat the ghee in a non-stick sauté pan. Add the onion and cook for around 8-10 minutes stirring constantly. When the onions have turned crispy and a deep golden brown, remove them from the pan with a slotted spoon and let them drain on absorbent paper.
- Now place the pan back onto the heat and add the whole spices, saffron and curry leaves to the hot ghee and cook for 1 minute. Next tip in the rinsed rice and stir to coat then add the stock along with a generous pinch of salt and stir well. Bring up to a gentle simmer and put the lid on the pan. Reduce the heat to low and cook covered for 12-15 minutes.
- Then take the pan off the heat, remove the lid and sprinkle the peas over the top of the rice. Replace the lid and leave for another 10 minutes for the peas to warm through. When you are ready to serve, gently fluff up the rice with a fork.
- Spoon the rice into bowls and serve the curry alongside. Top with crispy onions and a sprinkling of fresh coriander and serve a poppadom alongside.
Rate this recipe
Overall Rating:
4.00
()
