With National Curry Week kicking off from 7th – 13th October, it’s the perfect time to celebrate all things curry. And whilst many of us might be tempted to order a takeaway, what better way to celebrate than by cooking up a fiery fakeaway, using delicious Welsh Lamb?
Farmed in the pristine Welsh countryside, using natural processes that have been passed down through generations, Welsh Lamb offers a unique flavour of the utmost quality, making it the perfect addition to any curry night.
Looking for a mild dish, which still delivers on flavour? Then why not try a Welsh Lamb Keema curry. Made from Welsh Lamb Mince – a versatile all-rounder – not only is it guaranteed to tantalise your tastebuds, but any leftovers can be used to create a variety of other dishes too, helping your money go further. If you’re looking for a guaranteed crowd pleaser, cook up a Welsh Lamb Tikka Masala, a more moderately spiced curry but one that certainly still has a kick! Or for those who like it hot and can handle the heat, tuck into a spicy Welsh Lamb Jalfrezi, certain to bring the fire to any dinner table.
So, get ready to tantalise your senses and set your tastebuds ablaze this National Curry Week, with these mouth-watering recipes from Eat Welsh Lamb and Welsh Beef.
Welsh Lamb Keema Curry
- Prep Time: 10 mins
- Cook Time: 25 mins
- Serves: 4
Ingredients
- 450g lean PGI Welsh Lamb mince
- 1 tbsp oil
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 3cm piece fresh ginger, finely chopped
- 2 tbsp mild curry powder
- 2 tbsp tomato purée
- 400ml lamb or vegetable stock
- 400g tin chopped tomatoes
- ½ tsp sugar
- 50g frozen peas
- Bunch of spring onions, chopped
- Natural yogurt (optional)
Method
- Heat the oil in a frying pan, add the onion, garlic and ginger and fry gently for 5 minutes
- Add the mince and increase the heat, and fry until browned.
- Stir in the curry powder and cook for 2 minutes.
- Add the tomato purée, stock, tinned tomatoes and sugar, stir well and bring to the boil then simmer for 15 minutes.
- Add the peas and cook for a further 4 minutes.
- Serve with rice or flatbreads and top with natural yogurt and the spring onions.
Welsh Lamb Tikka Masala
- Prep time: 20 mins
- Cook time: 1hr 30mins
- Serves: 4
Ingredients
- 600g PGI Welsh Lamb, trimmed and diced (suitable cuts – shoulder, neck fillets, leg or chump)
- Oil for frying
- 2 onions, roughly chopped
- 2 cloves garlic, crushed
- 2cm root ginger, grated
- 2 tbsp garam masala
- 1 tbsp mild chilli powder
- Seasoning
- 300g tin of tomatoes
- 3 tbsp tomato puree
- 75g block creamed coconut
- 150ml vegetable stock
- ½ tsp sugar
Method
- To make the sauce, pour the oil into a saucepan and over a medium heat fry the onions, garlic and ginger until lightly browned.
- Add the spices and seasoning and fry for a few minutes.
- Add the rest of the ingredients and cook for 5 minutes, until starting to boil.
- If you want a smooth tikka masala sauce – carefully pour the sauce into a blender and blitz for a few minutes. Return to the pan.
- In a separate frying pan fry the diced lamb for a few minutes until browned and then add to the sauce.
- Cover and cook until the meat is tender. Time will depend on which cut you’ve used: allow 45 minutes-1 hour if leg / chump / neck used and approximately 1½ hours if shoulder used.
- Serve sprinkled with chopped coriander and basmati rice or naan bread.
Welsh Lamb Jalfrezi
- Prep time: 30 mins
- Cook time: 1hr 45 mins
- Serves: 4
Ingredients
- 650g PGI Welsh Lamb cubes (shoulder or boneless neck)
To coat the lamb:
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp turmeric
- 1 tsp garam masala
For the curry sauce:
- 1 tbsp oil
- 1 tbsp ghee
- 1 large onion, sliced
- 3 green chillies, seeded
- 2 tsp ginger, grated
- 4 garlic cloves, crushed
- 1 tbsp garam masala
- 1 tbsp turmeric
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- ½ tsp salt
- 1 tsp sugar
- 1 x 400g tin of chopped tomatoes
- 1 tbsp tomato purée
- 300ml lamb or vegetable stock
- 1 tbsp cornflour to thicken (if required)
Vegetables to finish the curry:
- 1 tbsp oil
- 1 red pepper, sliced
- 1 green pepper, sliced
- 1 onion, sliced
- Handful of cherry tomatoes, halved, or 2 tomatoes, quartered
To finish:
- Natural yogurt
- Fresh coriander, chopped
Method
- Mix the ground cumin, ground coriander, turmeric and garam masala in a bowl and add the lamb cubes. Stir well to coat the lamb cubes and cover. Refrigerate for at least 30 minutes.
- Heat the oil and ghee in a pan and fry the lamb cubes in two batches until brown. Remove the lamb cubes from the pan.
- In the same pan, add the onion, chillies, garlic and ginger and fry for 2 minutes until lightly browned.
- Over a low heat, add all the spices, salt and sugar and stir for a few minutes.
- Add the tinned tomatoes, stock and purée, stir well and add the lamb cubes and bring to the boil.
- Put a lid on the pan and simmer for approximately 1 hour 30 minutes, or until the lamb is tender.
- Ten minutes before serving, quickly fry the peppers and onion in the oil until lightly charred, then add the tomatoes and cook for a few minutes. Stir into the curry just before serving. Thicken if required by mixing the cornflour with a little water and adding to the curry.
- Serve with a dollop of natural yogurt, chopped coriander and rice.
