Bombay Lamb Curry Recipes

BOMBAY LAMB WRAPS

Steps:

• Heat the oil in a large pan, add the onion and cook for a few mins to soften. Add the garlic, stir for 1 min, then add the frozen mince. Cook until defrosted and nicely browned, then stir in the curry paste, tomatoes, potatoes and half a can of water. Season well, then cover with a lid and simmer for 20 mins or until the potatoes are nearly cooked.
• Remove the lid and simmer for a further 10-15 mins until the liquid has reduced and the sauce clings to the potatoes and mince. Add the peas, stir through until defrosted, then serve with the warm wraps and yogurt.

BOMBAY LAMB CURRY

Steps:

• Peel onion and slice and mince garlic. Heat oil in a medium size saucepan; fry onion and garlic over low heat until soft.
• Add diced lamb and cook, stirring until sealed on all sides. Remove meat from the saucepan and set to one side.
• Add the coriander, turmeric, black pepper and 1 tablespoon Garam Masala. Stir together for 1 minute.
• Top and tail green chilies--remove seeds first for a milder heat. Chop small and add to the saucepan stirring for a further minute or two.
• Add bay leaves and cinnamon; stir in the Yoghurt. Add the chopped tomatoes and bring to the boil.
• Add the lamb and simmer for 40 minutes. Five minutes from the end of cooking, add the remaining 2 teaspoons of Garam Masala and salt. Thicken slightly if necessary. Remove whole spices.
• Serve with Basmati rice and accompaniments.

INDIAN-SPICED LAMB SHOULDER WITH BOMBAY POTATOES

Steps:

• For the spice mix, dry fry the coriander and cumin seeds in a frying pan over a high heat for 1-2 minutes, or until fragrant. Grind to a powder with the remaining spice mix ingredients. Set aside.
• For the lamb, preheat the oven to 150C/130C Fan/Gas 2. Season the lamb all over with salt and freshly ground black pepper.
• Heat the oil in a large, flameproof, lidded casserole over a medium heat. Add the lamb shoulder and sear for 1-2 minutes on each side, or until golden-brown all over. Remove from the pan and set aside.
• Add the onions and chillies and fry for 4-5 minutes, or until softened and just coloured. Add the spice mix, garlic and ginger, stir well, then fry for a further 1-2 minutes. Stir in the cardamom seeds, curry leaves and tamarind pulp.
• Add the chopped tomatoes and stock and bring the mixture to the boil. Reduce the heat until the mixture is simmering, then cover the casserole with a lid.
• Transfer the casserole to the oven and cook for 3-4 hours, or until the lamb is very tender.
• Meanwhile, for the Bombay potatoes, boil the potatoes in a pan of salted water for 12-15 minutes, or until tender. Drain well.
• Heat the oil in a large frying pan over a medium heat. Add the onion, garlic, mustard seeds, chilli powder, ground coriander, ground cumin and ground turmeric and stir well.
• Add the chopped tomatoes, stir again, then bring the mixture to a gentle simmer.
• Add the cooked potatoes and continue to cook for a further 4-5 minutes, or until the potatoes have absorbed some of the sauce and are very tender. Season, to taste, with salt and freshly ground black pepper, then stir in the herbs.
• When the lamb shoulder is cooked, remove the lid from the casserole, baste the lamb with the sauce and cook for a further 5 minutes. Season, to taste, with salt and freshly ground black pepper, then stir in the herbs.
• To serve, spoon some of the Indian-spiced lamb onto serving plates. Serve a pile of Bombay potatoes alongside each portion.