Chicken Panang Curry
A creamy, gently spiced chicken Panang curry with peppers and basil, ready for a dependable midweek dinner.
Rich & Spicy Lamb Madras
This rich & spicy lamb madras is built for big flavour, with toasted whole spices, soft onions and tender lamb simmered until meltingly soft.
Serve it with fluffy basmati rice and warm naan for a proper curry-night centrepiece that still feels very doable at home.
Method
20m1h 40m2h
- Season the lamb with a little salt and black pepper.
- Heat the oil in a heavy casserole over medium-high heat and brown the lamb in batches, then set aside.
- Lower the heat to medium and cook the onions for 10-12 minutes until soft and golden.
- Stir in the garlic and ginger and cook for 1 minute.
- Add mustard seeds, cinnamon stick and bay leaves; cook for 30 seconds until fragrant.
- Mix in cumin, coriander, turmeric, madras powder and chilli powder, then cook for 1 minute to bloom the spices.
- Stir in tomato purée and cook for another minute, then add chopped tomatoes and stock.
- Return the lamb to the pan, bring to a gentle simmer, cover and cook for 70-80 minutes until tender.
- Uncover and simmer for 10 minutes to thicken the sauce slightly.
- Take the pan off the heat and stir through yoghurt and garam masala.
- Taste and adjust seasoning, then rest for 5 minutes before serving.
- Scatter with fresh coriander and serve with basmati rice and naan.
Ingredients
- 2 tbsp Vegetable Oil
- 800 g Lamb Shoulder trimmed and cut into bite-sized pieces
- Black Pepper freshly ground, to taste
- 2 tbsp Madras curry powder
- 400 g Chopped tomatoes 1 tin
- 2 tbsp Fresh Ginger finely grated
- 2 Bay Leaf
- 4 Garlic Cloves minced
- Sea Salt, to taste
- 2 tbsp Tomato purée
- 2 large Onions finely sliced
- 3 tbsp Natural Yoghurt
- 1 tsp Hot Chilli Powder or to taste
- 1 tsp Garam Masala
- 1 tsp Ground Turmeric
- 2 tsp Ground cumin
- 2 tbsp Fresh coriander chopped, to serve
- 1 tsp Mustard Seeds
- 2 tsp Ground coriander
- 1 Cinnamon Stick
- 350 ml Lamb Stock hot
Notes
For a milder curry, reduce the chilli powder by half and add an extra splash of coconut milk.
Lamb shoulder gives the best texture for longer simmering without drying out.
The curry tastes even better the next day once the spices have settled.
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