Читать книгу One-Pot Cooking: Casseroles, curries, soups and bakes and other no-fuss family food - Katie Bishop - Страница 16

This tasty curry is an ideal one-pot recipe, as it doesn’t need rice – simply serve with warm Indian breads. If the list of spices puts you off, you can use 2 tablespoons of mild curry powder instead.

 Preparation time:

 5 minutes

 Cooking time:

 1 hour 15 minutes

 Serves 4

 1 tbsp vegetable oil

 600g (1lb 5oz) lamb boneless leg or shoulder, cut into chunks

 1 onion, peeled and cut into chunks

 3 garlic cloves, peeled and chopped

 2 tsp ground coriander

 2 tsp ground cumin

 ½ tsp cardamom seeds

 ½ tsp dried chilli flakes

 ¼ tsp turmeric

 400ml (14fl oz) lamb stock

 1 medium sweet potato, about 350g (12oz), peeled and diced

 75ml (3fl oz) natural yoghurt

 To serve

 Fresh coriander sprigs

 Warmed Indian bread or poppadoms

 Cucumber and mint raita

Warm the vegetable oil in a large casserole over a high heat. Add the lamb, in batches if necessary, and cook for 5–10 minutes until well browned.

Add the onion and garlic and stir-fry for about a minute. Mix in the coriander, cumin, cardamom, chilli flakes and turmeric until combined. (Alternatively, replace these with mild curry powder.)

Add the stock and bring to the boil. Reduce the heat to low and simmer gently for 30 minutes. Add the sweet potatoes and cook for a further 30 minutes until tender.

Remove the pan from the heat and stir in the yoghurt. Serve in bowls topped with plenty of fresh coriander, warmed Indian naans, chapattis or poppadoms on the side, and cucumber and mint raita to spoon over.