US
Ingredients
Serves: 4
4 tbsp extra virgin olive oil
700g lamb or 500g mixed root vegetables (such as carrots, parsnips, celeriac, yam, sweet potato, swede, turnips), diced
6cm fresh ginger, roughly chopped
6 garlic cloves, whole
2 onions, roughly chopped
1 tsp ground paprika
1 generous pinch saffron dissolved in 1 tbsp of boiling water or 2 tsp turmeric
2 tsp chilli powder
2 tbsp tamari or soy sauce
500ml meat or vegetable stock
1 large handful fresh coriander, roughly chopped (optional)
Method
Heat 2 tbsp of the oil in a deep casserole dish, over medium heat. Quickly fry half of the diced lamb (or vegetables) on all sides, until browned. Transfer the lamb to a side dish. Fry the remaining lamb, until browned, and also transfer to the side dish. Season with salt and pepper.
Put the ginger and garlic in a blender or food processor, blend well. Add the onions and blitz until finely minced.
Heat the remaining 2 tbsp of oil in a large saucepan, over medium/high heat. Stir in the onion mixture.
Reduce the heat and cook for 8-10mins, stirring often, until the mixture is dry, brown in patches, and paste-like.
Add the paprika, saffron (or turmeric), chilli powder, and tamari or soy sauce. Stir constantly and cook for 30secs-1min, don’t allow it to burn. Remove from the heat.
Add the meat or vegetables to the spice paste and mix well. Add the stock and bring to a boil, stirring from time to time.
Reduce the heat and simmer until the meat is tender (up to 1hr). If cooking a vegetable curry, they will only need 30-40mins.
Garnish with coriander leaves and serve with brown rice and/or vegetables.