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Indian Summer buttery lamb with Naan bread
Buttery lamb curry served with Naan bread
Now, as the days get colder my thoughts start thinking towards autumnal warming meals to have in the van. However just as I get everything ready to cook my “Easy Peasy fantastic Camper Van Pie” the sun comes out and hey presto we have an Indian summer!!!
So, what better way to celebrate an Indian summer than with a fantastic Lamb Curry with naan bread!
Ingredients
For the curry marinade
• 150ml/5fl oz plain yoghurt
• 3 garlic cloves, crushed
• 3cm/1¼in piece fresh root ginger, peeled, finely grated
• 1 lemon, juice only
• 1 tsp garam masala
• 1 tsp chilli powder
• ½ tsp of each of the following :- ground cumin, tumeric ,ground coriander
• Good pinch of salt
For the curry sauce
• 1 tsp cumin seeds
• 1 tsp coriander seeds
• ¼ tsp fenugreek seeds
• 1 cinnamon stick
• 6 cloves
• 50g/2oz butter or Ghee if you have it to hand!
• 2.5cm/1in piece fresh root ginger, peeled, finely grated
• 2 garlic cloves, crushed
• 300g/10½oz tomato purée
• 150ml/5fl oz double cream
• 75g/3oz ground almonds
• salt and freshly ground pepper
Additional ingredients
• 2 lamb fillets diced
Misc info
• I know all the above sounds a lot! But if you prepare the herbs and spices before hand & place in a plastic tub it really is not that fiddly or time consuming!
Method
• Firstly prepare the marinade (best at home the day before you go away!) by mixing all the ingredients into the yoghurt and coat over the lamb fillets which you have diced. Place in the fridge over night. Also put the cumin ,coriander , fenugreek, cinnamon & cloves into a plastic box and keep in the fridge next to the marinating lamb( so you don’t forget them!.)
• Next, or actually when you are ready to cook the curry , place cumin , coriander , fenugreek, cinnamon & cloves ( which were in a plastic box!) into your multipurpose pan ( I use a wok style pan with a lid) and stir fry for approx 10-20 seconds until fragrant and just toasted. Remove the spices and put to one side, mash with a fork until fine powder.
• Add half the butter ( or ghee if you have it) and when melted add the marinated lamb & fry for 1-2 mins on each side.
• Add the remaining butter, garlic and ginger, fry for another 30 seconds.
• Add spices you took out early and tomato purée and cook for a further 1-2 minutes.
• Reduce the heat slightly, add the double cream and bring the mixture to a simmer, stirring well.
• Reduce the heat to very low, I know this is sometimes difficult in a camper & cook the curry gently for approx 1½ hours, or until the meat is tender. You may think this is a long time in a van (and it is!) but if you are sat outside soaking up the sun then it really does go quickly. However another idea is to cook this curry at home before you go away. Sometimes I freeze it and when still frozen I place in the van's fridge. It will have defrosted enough come the following evening. Do make sure it is defrosted thoroughly
• Just before serving, add the round almonds. Stir well and cook for a further minute. Season, to taste, with salt and freshly ground pepper. Serve with warmed Naan bread- using the toaster I have harped on about before – see picture
Finally ENJOY and soak up that sunshine
Now, as the days get colder my thoughts start thinking towards autumnal warming meals to have in the van. However just as I get everything ready to cook my “Easy Peasy fantastic Camper Van Pie” the sun comes out and hey presto we have an Indian summer!!!
So, what better way to celebrate an Indian summer than with a fantastic Lamb Curry with naan bread!
Ingredients
For the curry marinade
• 150ml/5fl oz plain yoghurt
• 3 garlic cloves, crushed
• 3cm/1¼in piece fresh root ginger, peeled, finely grated
• 1 lemon, juice only
• 1 tsp garam masala
• 1 tsp chilli powder
• ½ tsp of each of the following :- ground cumin, tumeric ,ground coriander
• Good pinch of salt
For the curry sauce
• 1 tsp cumin seeds
• 1 tsp coriander seeds
• ¼ tsp fenugreek seeds
• 1 cinnamon stick
• 6 cloves
• 50g/2oz butter or Ghee if you have it to hand!
• 2.5cm/1in piece fresh root ginger, peeled, finely grated
• 2 garlic cloves, crushed
• 300g/10½oz tomato purée
• 150ml/5fl oz double cream
• 75g/3oz ground almonds
• salt and freshly ground pepper
Additional ingredients
• 2 lamb fillets diced
Misc info
• I know all the above sounds a lot! But if you prepare the herbs and spices before hand & place in a plastic tub it really is not that fiddly or time consuming!
Method
• Firstly prepare the marinade (best at home the day before you go away!) by mixing all the ingredients into the yoghurt and coat over the lamb fillets which you have diced. Place in the fridge over night. Also put the cumin ,coriander , fenugreek, cinnamon & cloves into a plastic box and keep in the fridge next to the marinating lamb( so you don’t forget them!.)
• Next, or actually when you are ready to cook the curry , place cumin , coriander , fenugreek, cinnamon & cloves ( which were in a plastic box!) into your multipurpose pan ( I use a wok style pan with a lid) and stir fry for approx 10-20 seconds until fragrant and just toasted. Remove the spices and put to one side, mash with a fork until fine powder.
• Add half the butter ( or ghee if you have it) and when melted add the marinated lamb & fry for 1-2 mins on each side.
• Add the remaining butter, garlic and ginger, fry for another 30 seconds.
• Add spices you took out early and tomato purée and cook for a further 1-2 minutes.
• Reduce the heat slightly, add the double cream and bring the mixture to a simmer, stirring well.
• Reduce the heat to very low, I know this is sometimes difficult in a camper & cook the curry gently for approx 1½ hours, or until the meat is tender. You may think this is a long time in a van (and it is!) but if you are sat outside soaking up the sun then it really does go quickly. However another idea is to cook this curry at home before you go away. Sometimes I freeze it and when still frozen I place in the van's fridge. It will have defrosted enough come the following evening. Do make sure it is defrosted thoroughly
• Just before serving, add the round almonds. Stir well and cook for a further minute. Season, to taste, with salt and freshly ground pepper. Serve with warmed Naan bread- using the toaster I have harped on about before – see picture
Finally ENJOY and soak up that sunshine