Just a few hours before Mamie Annie left to take her flight back to France, she was in the kitchen, making Guillaume a few more jars of the marmalade that he so enjoys, along with whipping up one last meal for us to share together for lunch – a delicious lamb curry. The flavours subtle and even mild enough for the youngest palettes to enjoy, we all couldn’t help but take second serves.
Annie swears that this recipe is so simple and quick to put together and surprisingly doesn’t require a lot of time to cook.
I asked her if she wouldn’t mind emailing the recipe to me so that I could share it with you. After a little French translation with the help of Guillaume (in true French style, it read like poetry and with elaborate descriptions) and choosing a few family snap shots of the lunch, here it is. I’ll be adding this recipe to our family favourites, if you give it a try, I’m sure you will too.
Serves 4
3 tbsp oil
3 large onions thinly sliced lengthways
2 tsp fresh grated ginger
1 clove garlic crushed with back of knife
1 tsp sea salt
500g boneless lean lamb chopped 2cm cubes (Annie used a butterflied leg)
1 tsp garam masala
1 tsp turmeric
1 tsp ground cumin
1 tsp ground coriander
3 pinches of chilli powder
3 medium ripe tomatoes chopped
2 tbsp natural yoghurt
4 tbsp water
4 tbsp fresh coriander finely chopped
Basmati rice to serve
Heat oil in a medium sized heavy based saucepan (or a Le Creuset style casserole) over a high heat. Add 1/3 of the onions, stirring continuously for 10-15 minutes until golden and slightly crispy.
Adjust the heat to a lower level, reserve onions in a bowl to garnish at the end and add the remaining onions, ginger, garlic and salt and cook for 7-8 while continuously stirring until onions are tender and lightly golden.
Add the lamb, keep cooking and stirring until seared all over and there is no pink. Sprinkle with all of the spices and add the tomatoes, yoghurt and water. Bring to the boil while stirring continuously and then reduce heat to a slow simmer. Cover tightly and leave to simmer for 10 minutes. Transfer to a warmed serving dish, sprinkle with coriander and the 1/3 golden onions.
Voila enjoy!
Have a great weekend everyone.
Mel xx
6 Comments
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Yum Mel, love lamb curry, what a beautiful grandmother, mother, mother in law. A beautiful way to farewell you all. Looking forward to making this for a mid week dinner soon. xx
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Nice post! We love lamb curry. But it isn’t a family recipe like yours. We use Jamie Oliver’s lamb curry recipe. And my husband is an excellent cook. ;-)
Hi Angela. I’ll have to give Jamie Oliver’s a go too, he always has winner recipes:) Yes what I love about this one is how simple and quick it seems, the one that I’ve been doing all of these years would take such a long time. Lucky you to have an excellent cook in the house! Mel xx
It looks great! I am going to give this a try! Thanks for sharing the recipe and happy family times.
Thanks Aisling. I hope that you enjoy it and let me know how it goes:)