Slow-cooked lamb curry

Brown the lamb, add the paste, tomato and coconut milk, then leave the pot on a low heat to go tender.

Serves

6 people

Prep

15 minutes

Cook

2 hours

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From the shop

Start with 1 kg of diced lamb. Lamb neck works in the same pot. It is on the bone, so simmer it 1 hour longer and lift out the bones before you serve.

Ask for the lamb in the shop’s Curry marinade when you order. Then use 2 tbsp of curry paste instead of 3.

Simmer the lamb slowly with the lid on. Low heat gives the fat and connective tissue time to soften into the sauce. A hard boil makes the meat tough.

Ingredients

• 1 kg diced lamb
• 2 tbsp vegetable oil
• 1 onion, chopped
• 3 tbsp curry paste
• 400 g can crushed tomatoes
• 400 ml can coconut milk
• 2 potatoes, peeled and cut into 3 cm pieces
• 1 small bunch coriander, chopped
• Salt

Method

1. Heat the oil in a large heavy pot over high heat. Brown the lamb in three batches, about 3 minutes a batch. Lift each batch onto a plate.
2. Turn the heat down to medium. Cook the onion in the same pot for 5 minutes until soft.
3. Add the curry paste. Stir for 1 minute until it smells fragrant.
4. Put the lamb and its juices back in the pot. Add the tomatoes and coconut milk. Bring to a simmer, about 4 minutes.
5. Cover the pot and turn the heat to low. Simmer gently for 75 minutes. Stir every 20 minutes.
6. Add the potatoes. Simmer without the lid for 25 minutes, until the potatoes are soft and the lamb is fork tender.
7. Season with salt. Stir in the coriander just before you serve.

Serve it

Serve with steamed rice and naan bread, with plain yoghurt on the side.