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Gujarati lamb curry

A set of Gujarati dishes comprising undhia (centre, with baby aubergines, cauliflower, peas etc), akhaa ringal (right, aubergines whole with peanut stuffing), chola (left, black bean curry), and masala dosa (rear)

A Gujarati feast at Rani Vegetarian, Long Lane, near Finchley Central. Pictured are undhia (centre, with baby aubergines, cauliflower, peas etc), akhaa ringal (right, aubergines whole with peanut stuffing), chola (left, black bean curry) and masala dosa (rear). Photograph by Ewan Munro.

Serves 4
Prep Time: 20 minutes
Cooking time: 2 hours 40 minutes

Gujarati Lamb Curry

I am as pleased as punch at the way this turned out – a rich, warmly spicy curry that comes straight from the pan to the bowl. Adding rice was quite a gamble but it was so successful I’m going through my other recipes tonight to think about what else can be cooked this way. Truly a one pot meal.

Ingredients

1 tbsp oil
2 leeks (or onions), sliced and rinsed
6 carrots, peeled and sliced
Pack of sugar snap peas
6 large tomatoes or a large punnet of cherry/plum tomatoes
300g diced lamb
325g rice (basmati, long grain, etc.)
1 jar Tesco Ingredients Gujarati curry paste OR homemade paste
2 x 400g tins chopped tomatoes
200ml water

Method

  1. Pre–heat the oven to 180C/160C fan/Gas Mark 4.
  2. In a large oven-proof pan heat the oil and gently fry the leeks (or onions) and carrots until softened.
  3. Squish the vegetables over to one side of the saucepan, add the lamb and fry, gently sealing the meat.
  4. Add the Gujarati curry paste and fry gently for 3 minutes.
  5. Add the fresh and tinned tomatoes, rice and water.
  6. Put a lid or foil on and put the pan in the pre-heated oven for 2-2½ hours until the lamb is tender. Check it every 40 minutes or so and add a cup or two of boiling water if it looks as if it’s drying out.
  7. Perfect served straight from the oven; some might like a spoonful of natural yogurt on top and possibly a naan if you’re very hungry.

Notes

  • Before even tasting this I suspect that I’ll be trying a chicken and vegetarian version before too soon but the jar of gujarati paste was an impulse buy at a Tesco supermarket last week and if it’s as nice as I hope, I’m looking forward to making my own paste from this recipe by Anisha Mistry. But for supper tonight I’m going to sort of follow the recipe suggestion.
  • Update: Well so much for following the recipe!
  • I’ve never been a fan of plain boiled rice so I’m wondering if I’ll add 300g of rice along with extra liquid (plus a second tin of tomatoes and more water), even on this first try.
  • Update: It smelled so delicious I braved the possibility of failure and added rice before it went in the oven. Fingers crossed.
  • Update: The rice was a stroke of genius, she says, modestly… I checked it after an hour and added about half a pint of hot water (I’d just boiled the kettle for tea) and again after 45 minutes I added more to keep it from drying out.
  • I wish I’d found some reduced price lamb during the same shopping trip. If the village butcher doesn’t have any reasonably priced lamb, I’m coming home to defrost a couple of chicken breasts.
  • Update: I got 300g of lamb for £4.09 from the butcher then had to trim 25g of fat off so 275g for £4.09 which is almost identical to the price at Tesco (unless there’s a special offer on such as 3 packs for £10).

Conclusion

Utterly delicious, gone straight to the “can’t wait to make it again” list.

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