Busy week here with our beautiful Annabelle darling turning seven. You know how kids birthdays seem to go for days! We’ve taken cupcakes to school, made the birthday cake, filled the piñata, blown up balloons, written invitations and wrapped presents. A jam packed weekend, we’re heading to our nations capital this arvo to watch the Panthers v Raiders game followed by a sleepover and party tomorrow.
I love having something hearty and comforting cooked ahead of time for weekends such as these. When you’ve got a house full of people, family in town, and meals required to feed the masses. Something like this tasty lamb curry.
I was lucky enough to of been gifted both a lamb and fruit and veggie box from The Gathered Green in Young recently. A family owned business, it’s as simple as subscribing online and they’ll deliver right to your door. And when opening up the boxes, it was like all of my Christmases had come at once. Jam packed with loads of deliciously fresh produce, I felt so grateful for the opportunity to work together with Jane to promote their service to those living in the Hilltops and surrounds.
I hope I’ve done this beautiful lamb justice with this family friendly recipe. I’m really looking forward to working my way through the other enticing cuts of lamb in the weeks ahead.
So with my boxes all unpacked and dinner sorted, I’m feeling nice and organised for Bel’s birthday. I just have the lolly bags to make and then I can relax.
Only thing now is for the Panthers to get a win.
family lamb curry (serves 6-8)
This curry is best cooked in the oven, but you can adapt the recipe for a slow cooker if preferred. If cooking in the slow cooker, it will only need the one cup of beef stock and will take anywhere from 6-8 hours. If cooked in the oven, as all ovens are different, keep a close eye on it to make sure that you have enough liquid.
This curry tastes even better the next day, so by all means, make it ahead of time. It freezes well too.
650 grams of diced lamb
A sprinkling of plain flour
1 x brown onion, diced
1 x stick of celery, finely chopped
1 x large carrot, peeled and roughly chopped
3 x garlic cloves, crushed
1 x teaspoon of cumin
1 x teaspoon of curry powder
1 x teaspoon of ground coriander
1/2 a teaspoon of ground chilli
1 x 400 gram tin of diced tomatoes
1 x 400 gram tin of coconut milk
1 x 400 gram tin of chickpeas, drained
2 x cups of beef stock
1 x teaspoon of sugar
1 x tablespoon of white vinegar
1 x tablespoon of Worchestershire sauce
3 x small potatoes, peeled and chopped
1 x small piece of sweet potato, peeled and chopped
1/2 a cauliflower, cut into florets
1 x head of broccoli, cut into florets
Salt and freshly cracked pepper
A dash of olive oil
Steamed rice, to serve
Natural yoghurt (or sour cream) to serve
Chutney, to serve
Chilli flakes, to serve
- Preheat the oven to 180℃ (fan forced).
- Toss the lamb in a light sprinkling of plain flour and season well with salt and pepper.
- In a large heavy based casserole pot (with a lid), add a dash of olive oil and brown the meat in batches. Set aside.
- In the same pot, adding a dash more olive oil, fry off the onion, celery, carrot and garlic until softened.
- Add the cumin, curry powder, ground coriander and ground chilli and stir for about a minute.
- Add the tomatoes, coconut milk, chickpeas, stock, sugar, vinegar, Worchestershire sauce and potato and bring to the boil.
- Pop the curry into the oven and cook for an hour.
- Take it out of the oven, giving it a good stir and add the sweet potato (check to see that there is enough liquid and if it needs a splash of water – go for it).
- Let it go for another hour.
- Take it out of the oven again to check how its going (does it need another splash of water?) and if you think the lamb is getting nice and tender – add the cauliflower and broccoli and pop it back into the oven.
- After another 30 minutes or so, the meat should be beautifully tender and the veggies should be nicely cooked through.
- Serve with some steamed rice, yoghurt, chutney and extra chilli if desired.
I’d love to know what you think of this recipe, so feel free to comment if you like. xx