Lamb and Beetroot Curry
Lamb and Beetroot Curry
meat curry
I happened to have some beetroot and some lamb, and a powerful desire for curry.
Et voilà: a delicious new curry.
Et voilà: a delicious new curry.
Serves 4
Ingredients
- ghee or sunflower oil
- few sticks cassia or cinnamon
- a few black cardamom pods
- 1 lb lamb
- chilli flakes optional
- 1-2 onions finely sliced
- 2-3 smallish beetroots, cooked, peeled, cubed
- 2-3 slices pickled beetroot slices optional
- half dozen garlic cloves, crushed
- 1" ginger, grated
- teaspoon garam masala
Marinade:- 4 tablespoons yoghurt
- 4 teaspoons garam masala or 2-3 tablespoons tandoori paste
- 1 teaspoon ginger powder
- 1 teaspoon chilli powder optional
- ½ teaspoon salt
- ½ teaspoon freshly ground pepper
Mix up the marinade
due to supply constraints I used a couple of teaspoons of curry powder (YEUCH!) some powdered ginger
and a few tablespoons of tandoori paste with the yoghurt.
Chop the lamb and mix with the marinade. Leave for an hour or so.
Meanwhile, cook and peel the beetroot. Cube roughly, then purée half of it along with the pickled beetroot and garlic.
Slice the onion.
Heat the ghee in a large frying pan or wok until it shimmers, add the whole spices and fry until they release fragrance, add the lamb and fry until it browns.
Add the chilli flakes and fry briefly if using.
Add the onion and fry until they start to brown.
Add the ginger and fry until it starts to brown.
Add the puréed beetroot mixture, a little water, and any remaining marinade.
Simmer for a while until the meat softens, then stir in the garam masala, add the cubed beetroot and simmer for another 10 minutes or so.
Perhaps an hour in total.
Meanwhile, cook and peel the beetroot. Cube roughly, then purée half of it along with the pickled beetroot and garlic.
Slice the onion.
Heat the ghee in a large frying pan or wok until it shimmers, add the whole spices and fry until they release fragrance, add the lamb and fry until it browns.
Add the chilli flakes and fry briefly if using.
Add the onion and fry until they start to brown.
Add the ginger and fry until it starts to brown.
Add the puréed beetroot mixture, a little water, and any remaining marinade.
Simmer for a while until the meat softens, then stir in the garam masala, add the cubed beetroot and simmer for another 10 minutes or so.
Perhaps an hour in total.
Some dried mint might be effective in the marinade too I suppose?
You can serve it with a squeeze of lemon, and a scattering of chopped coriander.