Nigerian Lamb Curry
- 61 - 90 Minutes
- Medium
- 4
To celebrate Nigerian Independence, @marbieskitchen has teamed up with Tilda to create this delicious Lamb Curry recipe.
For this curry, she has used a base filled with ingredients which she grew up on in Lagos like Tomatoes, Tatashe (bell peppers) and Ata Rodo (scotch bonnet).
Ingredients
Method
- 240g Tilda Pure Basmati rice
- Lamb
- 1 Lamb Shoulder with bone in (cubed into medium pieces)
- ¼ cup EVOO
- 1 tbsp Chicken Stock Granules or Salt
- 1 sprig of Spring Onion (sliced)
- 2 knobs of Garlic (minced)
- Curry
- ½ Red Onion (chopped)
- ½ White Onion (chopped)
- 2x Romano Red Peppers (chopped)
- 2x Beef Tomatoes (chopped)
- ¼ Scotch Bonnet (chopped)
- 2x Knobs of Garlic (chopped)
- Handful of Fresh Coriander
- 1 sprig of Spring Onion (sliced)
- ¼ cup of olive oil
- 1 tbsp Curry Powder
- 1 tbsp Ground Mixed Spice
- 1x Can of Coconut Milk
- 1x Carton of Coconut Cream
- ½ cup Craisins (optional)
- 1x large white-flesh sweet potato (cubed)
- 1x Knorr Chicken Stock pot
- 1x Lemon
Notes
- Season the lamb pieces by placing in a bowl with the EVOO, garlic, spring onions and chicken stock cubes then rubbing into the skin. Leave for 1-2 hours or overnight covered in the fridge.
- Take the lamb out of the fridge and allow to get to room temperature.
- Add some olive oil to a pan and sear the lamb pieces on medium-high heat for ten minutes, turning over until all areas are browned.
- Take the lamb out and place aside to rest.
- Finely chop the onions, bell peppers, tomatoes, scotch bonnet, spring onions, garlic, and coriander.
- Add some more olive oil to the pan and sauté the mixture.
- Add the Knorr chicken stock pot, stir, and allow to cook for 3 minutes.
- Pour in the coconut milk and cream, then stir and allow to simmer for five minutes.
- Add the seasonings (curry, ground mixed spice, and salt to taste)
- Add the lamb pieces back in, ensuring these are coated in the sauce then turn the heat down to medium and leave to cook for an hour.
- Add the cubed white sweet potatoes and craisins, then leave for 40 minutes on medium heat.
- Serve with boiled rice, garnished with fresh coriander, red chilli and pomegranate and enjoy.
