The Lamb Curry by James Martin is an exquisite dish consisting of succulent lamb, a creamy sauce, and a flavorful combination of lime, coconut milk, and aromatic spices that takes 2 hours of cooking time.
Try More James Martin Recipes:
🤎 Why You’ll Love This Lamb Curry Recipe:
- Tender Lamb: Slow-cooked for hours, the lamb becomes melt-in-your-mouth perfection.
- Versatile: Enjoy it with rice, plantain crisps, and a burst of fresh cilantro.
- Easy Prep: Blend the marinade, let it work its magic overnight, and savor the delicious results.
❓ What Is James Martin’s Lamb Curry Recipe?
James Martin’s Lamb Curry is a tantalizing dish featuring marinated lamb shoulder, infused with a blend of spices, slow-cooked in a flavorful broth of tomatoes and coconut milk.
🥩 James Martin Lamb Curry Ingredients
- 750g lamb shoulder, cut into chunks
- 1 lime juiced, plus extra for garnish
- 1tbsp turmeric powder
- 1tbsp cumin, powder
- 1tbsp ground ginger
- 1tsp nutmeg
- 1tsp hot chilli powder
- 2 onions, 1 diced for marinade, 1 cut into wedges for frying
- 1 lime, for juice and zest
- 3 cloves of garlic
- 2 scotch bonnet chilies, seeded and finely chopped
- 2tsp allspice
- 1tsp ground cloves
- 250ml rapeseed oil
- 4 sprigs fresh thyme, chopped
- ½ cinnamon stick
- 1 tin of chopped tomatoes
- 2tbsp dark brown sugar
- 600ml lamb or chicken stock
- 1 tin of coconut milk
- Plantain crisps
- Steamed rice
- 1 bunch of fresh coriander, chopped
🍲 How To Make James Martin Lamb Curry
- Put the following ingredients into a blender: turmeric, cumin, ginger, nutmeg, chili powder, 1 chopped onion, garlic, 1 scotch bonnet, allspice, lime juice, cloves, and rapeseed oil. Blend until smooth.
- Add additional oil as needed and blend until a homogeneous paste forms. Marinate the lamb for at least 12 hours, or overnight, in the refrigerator.
- Brown the marinated lamb shoulder chunks in a preheated oven warmed to 200 degrees Celsius after warming them in a pan over medium heat.
- Take the lamb out of the pan after browning it, and then pour in the stock. Simmer, stirring occasionally, for approximately 3 hours after bringing to a boil.
- Use a grill or a skillet to cook the other two peppers and onion wedges separately. Grind the cooked mixture coarsely.
- Add the sugar, cinnamon stick, thyme, lime zest, and canned tomatoes during the last hour of cooking.
- Cook for half an hour, then add the coconut milk, prepared chiles, and onion. Reduce the heat and simmer for 30 more minutes.
- Taste and add salt and pepper as needed. Accompany with rice, plantain chips, and chopped fresh cilantro.
💭 Recipe Tips
- Marination Magic: Let the lamb marinate overnight for depth of flavor.
- Slow Cook for Perfection: Patience pays off – slow-cook the lamb for a minimum of 3 hours for a tender result.
- Texture Twist: Coarsely grind grilled peppers and onions to add a delightful texture to the curry.
- Flavor Boost: Add sugar, thyme, lime zest, and canned tomatoes during the final hour for a burst of complex flavors.
🍚 What Goes Well With Lamb Curry?
Pair Lamb Curry with fragrant steamed rice, crispy plantain chips, and a sprinkle of fresh coriander for a complete and satisfying meal.
🎚 How To Store Leftovers Lamb Curry?
- In The Fridge: Keep leftover lamb curry in a sealed container for up to 5 days.
- In The Freezer: Freeze leftover lamb curry in portions for up to 3 months. Allow to thaw in the fridge before reheating.
🥵 How To Reheat Leftovers Lamb Curry?
- Stove: Gently reheat lamb curry on the pan for 10 minutes, adding a splash of water if needed.
- Microwave: Heat lamb curry in short 2-minute intervals, stirring between, until thoroughly warmed.
FAQs
What cut of lamb is best for lamb curry?
Lamb shoulder is ideal for lamb curry, offering rich marbling and tenderness when slow-cooked, enhancing the dish’s flavor and texture.
How do you fix tough lamb in curry?
To fix tough lamb in curry, opt for slow cooking the low and slow method tenderizes the meat, ensuring a succulent outcome.
Why does my lamb curry taste bitter?
Your lamb curry may taste bitter if spices or garlic are burnt excessive fenugreek can also contribute to bitterness.
How do you thicken lamb curry?
Thicken lamb curry by stirring in a slurry of cornstarch or arrowroot flour, adding gradually until reaching the desired consistency.
Try More James Martin Recipes:
- James Martin Turkey And Ham Pie
- James Martin Slow-Cooked Short Ribs
- James Martin Chicken Bonne Femme
James Martin Lamb Curry Nutrition Facts
Amount Per Serving
- Calories 381
- Total Fat 28g
- Saturated Fat 8.9g
- Trans Fat 0.2g
- Cholesterol 90mg
- Sodium 76mg
- Potassium 450.5mg
- Total Carbohydrates 8.1g
- Dietary Fiber 1.6g
- Sugars 2.2g
- Protein 24g
James Martin Lamb Curry
Description
The Lamb Curry by James Martin is an exquisite dish consisting of succulent lamb, a creamy sauce, and a flavorful combination of lime, coconut milk, and aromatic spices that takes 2 hours of cooking time.
Ingredients
Instructions
- Put the following ingredients into a blender: turmeric, cumin, ginger, nutmeg, chili powder, 1 chopped onion, garlic, 1 scotch bonnet, allspice, lime juice, cloves, and rapeseed oil. Blend until smooth.
- Add additional oil as needed and blend until a homogeneous paste forms. Marinate the lamb for at least 12 hours, or overnight, in the refrigerator.
- Brown the marinated lamb shoulder chunks in a preheated oven warmed to 200 degrees Celsius after warming them in a pan over medium heat.
- Take the lamb out of the pan after browning it, and then pour in the stock. Simmer, stirring occasionally, for approximately 3 hours after bringing to a boil.
- Use a grill or a skillet to cook the other two peppers and onion wedges separately. Grind the cooked mixture coarsely.
- Add the sugar, cinnamon stick, thyme, lime zest, and canned tomatoes during the last hour of cooking.
- Cook for half an hour, then add the coconut milk, prepared chiles, and onion. Reduce the heat and simmer for 30 more minutes.
- Taste and add salt and pepper as needed. Accompany with rice, plantain chips, and chopped fresh cilantro.
Notes
- Marination Magic: Let the lamb marinate overnight for depth of flavor.
Slow Cook for Perfection: Patience pays off – slow-cook the lamb for a minimum of 3 hours for a tender result.
Texture Twist: Coarsely grind grilled peppers and onions to add a delightful texture to the curry.
Flavor Boost: Add sugar, thyme, lime zest, and canned tomatoes during the final hour for a burst of complex flavors.