1 week Ago By Shania King-Soyza
With Easter Sunday just passing, many will have cooked a delicious roasted lamb to enjoy, and like other roast dinners, there may be some meat left over. Mary Berry has the solution to use up any leftovers with her authentic lamb curry that's easy to make and "deeply flavourful." Lamb is eaten on Easter Sunday, as "for Christians, the lamb is more a representation of Jesus sacrificing himself and dying on the cross," and "lamb is eaten to remember this sacrifice," reported Farm2fork.
Also, lamb is typically the best meat to eat in spring, offering more flavour and fresher meat. Mary Berry 's lamb curry recipe is not just delicious but is hearty, filling and and prevents waste; here's how to make it. For the curry paste 10 green cardamom pods 1⁄4 tsp ground cloves One tbsp ground coriander One tbsp ground cumin One tbsp paprika Two tsp ground turmeric One tbsp garam masala Four tbsp tomato purée One tbsp sunflower oil For the lamb curry One tbsp sunflower oil 1kg/2lb boneless leg of lamb, cut into 2cm/3⁄4in cubes Two large onions, sliced Three garlic cloves, crushed One red chilli, seeds removed and diced 450ml/16fl oz lamb or beef stock Two cinnamon sticks Three bay leaves One tbsp light muscovado sugar 150g/51⁄2oz full-fat Greek-style yoghurt salt and freshly ground black pepper small bunch coriander, chopped, to garnish freshly steamed rice, to serve Within this recipe , Mary Berry makes her own curry paste.
She places ten green cardamom pods in a small bag and crushes them with a rolling pin to release the seeds. Transfer the seeds to a pestle and mortar and grind them into a fine powder. Place the powder in a bowl, then add the remaining seasoning and mix everything together into a smooth paste.
For the curry (if the lamb meat is uncooked) heat oil in a large ovenproof frying pan or flameproof casserole over high heat. Slice your lamb meat into cubes. Add the lamb cubes in two batches, browning them to seal.
Once browned, remove the lamb with a slotted spoon and set aside. Preheat the oven to 150°C/130°C Fan/Gas 2. Add an onion to a pan and sauté for a few minutes.
Then, stir in the garlic and chilli, cooking for another 30 seconds. Put the lamb in the pan (whether it is leftover lamb or freshly cooked), followed by the curry paste. Fry for a few minutes to deepen the flavours.
Pour in the stock, then add the cinnamon, bay leaves, and sugar. Season with salt and pepper, cover with a lid, bring to a boil, and transfer to the oven. Let it cook for about one hour and 30 minutes, or until the lamb is tender.
Remove the cinnamon sticks and bay leaves, check the seasoning, and sprinkle with fresh coriander. Before serving, stir in the yoghurt until smooth and serve with a side of rice..
