This is a great Indian dish - a lovely bit of gentle heat, but nothing that will blast your head off!
This is another BBC Good Food recipe (by Maunika Gowardhan) that I've adapted to make it veggie friendly. Super easy - you're just substituting lamb for quorn pieces! I changed the spice mix slightly - the original recipe uses whole spices, toasted and then ground. This is a great way to do it, but I had ground spices available and decided it was quicker and easier to just use those! I still toasted them in a dry pan first to release the aroma and intensify the flavours.
The fairly long and low cooking time on this will really create gorgeous succulent lamb (if using meat) and rich flavours. You can reduce the time a little if using quorn.
Serves 4
Ingredients
For the lamb / quorn
800g lamb chunks / 800g quorn pieces
8 garlic cloves, minced
1 tbsp ginger, grated
2 tsp turmeric
1 tbsp vegetable oil
For the spice mix:
1 tbsp ground coriander
2 tsp ground fennel
1 tsp ground cumin
2 tsp mild chilli powder
For the sauce:
Vegetable oil
12 curry leaves
1 onion, diced
450ml stock - lamb or vegetable
1 sweet potato, cut into bite-sized chunks
250ml coconut milk
2 tsp tamarind paste
Rice and naan to serve
Method
1. Combine all the marinade ingredients in a bowl and mix with the lamb until coated. Marinate in the fridge for at least a couple of hours, or overnight. If using frozen quorn it doesn't marinate in the same way, so simply fry off the quorn with the marinade ingredients until browned, then set to one side.
2. Combine the spice mix ingredients and dry fry for a few mins until the spices are fragrant. Set to one side.
3. For the sauce, fry the onion with the curry leaves until soft and translucent. Add the lamb and fry for about 10 mins until browned (if using quorn, don't add just yet). Add the spice mix and fry for another 5 mins. Now add the stock (and quorn if using), season to taste and bring to the boil. Turn the heat down and simmer with the lid on for 30-40 mins for lamb and 20-30 mins for quorn, stirring a couple of times throughout.
4. Add the potato, coconut milk and tamarind paste, then simmer for a further 10 minutes with the lid off to reduce. Serve with rice and / or naan.
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