Jane Devonshire Recipes

Spicy Lamb, Lentil and Chick Pea Curry with Coconut
Main Course

Jane says... I  freeze the extra curry paste in batches in zip lock bags and lay the bags flat for easy stacking in the freezer so they take up minimum room and also clearly labelled so they are easily to hand.

I have always kept chick peas and lentils to hand to add to curries in case we suddenly had extras for tea; they are a great way to make things go further with very little extra cooking. Gradually, we have come to prefer our curries with the pulses in. They are a healthy addition and taste really good too.

 

Once the spice paste is made the cooking time for the curry is approx 30 - 40 minutes 

Serves 6

Dry Spice Mix

1 tbsp. coriander seed

1 tbsp. cumin seed

2 star anise

8 cardamom pods

 

Dry fry all the above in a non-stick pan until the seeds just start to pop. Remove the star anise and put to one side. Put the rest of the ingredients in a pestle and mortar and grind. I bash it a few times and then remove the outer skins of the cardamom then carry on grinding everything into a fine powder 

Curry Paste

6 cloves garlic

1 medium onion

350gm tomatoes approx

2 - 3 bird's eye chillies depending how hot you like it

100ml approx. of a 500ml tub of fresh chicken stock or the liquid stock sold in supermarkets. Please don’t use a stock cube as when reduced it will be too salty.

Note: We will use rest of the stock in the curry.

 

  1. Blitz the above to a smooth paste                                                                 

  2. Place in a pan and cook down until a brown paste                        

For the Curry

750gm lamb neck fillet diced

1 medium onion

1 can chick peas drained

1 can green lentils drained

50gm creamed coconut

½ tbspn salt

1tbsp garam masala

Dry spice blend - see above.

1 heaped tbsp curry paste - see above.

Star anise - see above

Remaining chicken stock or 500ml depending if you have made the curry paste this time.

A splash of vegetable oil

  1. In the splash of oil gently fry off the chopped onion and once softened add the lamb, the dry spice mix, star anise and the garam masala.                                                                 

  2. Once the lamb is browned add the chicken stock, curry paste, creamed coconut and cook for 15 minutes.                                       

  3. Add the drained lentils and chick peas and cook for a further 15 – 20 minutes until the lamb is softened. Season to taste.                                                                               

  4. Serve with rice. Watch out for the star anise! Remove it before serving 

© 2016 Jane Devonshire

All Rights Reserved

 

Website designed by:

Phil Howard-Jones - One2OneWebsiteDesign.co.uk 

  • Facebook Social Icon
  • Twitter Social Icon
  • Instagram Social Icon