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
- 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.