A comforting one-pot curry packed with tender organic lamb, wholesome vegetables, and warming spices. Perfect for batch cooking, family dinners, or making ahead for the week.
Serves 4
Ingredients
- 400g Organic Diced Lamb
- 1 tbsp olive oil
- 1 large onion, diced
- 2 garlic cloves, crushed
- 1 tbsp grated ginger
- 2 tsp mild curry powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp turmeric
- 1 tbsp tomato purée
- 400g tin chopped tomatoes
- 500ml lamb or vegetable stock
- 2 medium potatoes, diced into chunks
- 200g chickpeas, drained
- 100g frozen peas
- 100g sweetcorn
- Salt and black pepper
- Fresh coriander, to serve
To Serve
- Steamed basmati rice
- Warm naan breads
- Natural yoghurt (optional)
Method
- Heat the olive oil in a large casserole dish or heavy-based saucepan over a medium-high heat.
- Add the diced lamb and brown on all sides. Remove and set aside.
- In the same pan, add the onion and cook for 5–6 minutes until softened. Stir in the garlic and ginger and cook for a further minute.
- Add the curry powder, cumin, coriander, and turmeric. Stir well and cook for 30 seconds until fragrant.
- Stir in the tomato purée, followed by the chopped tomatoes and stock.
- Return the lamb to the pan and add the diced potatoes. Bring to a gentle simmer.
- Cover and cook for 1 hour 15 minutes, stirring occasionally, until the lamb is tender and the potatoes are soft.
- Add the chickpeas, peas, and sweetcorn. Continue cooking uncovered for 10–15 minutes until the vegetables are heated through and the sauce has thickened slightly.
- Season to taste with salt and black pepper.
- Scatter with fresh coriander and serve with fluffy basmati rice and warm naan breads.
Eversfield Tip
This curry tastes even better the next day as the flavours continue to develop overnight. It's also an excellent recipe for using seasonal vegetables, so feel free to adapt it with whatever you have in the fridge.
