Saunderson's Quality Family Butcher

Slow Cooked Lamb Neck Curry, served with Rice and Natural Yoghurt

Ideal for slow cooking, this curry with our lamb neck fillet, rice and yoghurt will make your dinner a success.

Serves: 2
Time: 2 hours 20 minutes
Category: Lamb
Cuisine:
Lamb neck fillet curry recipe

Ingredients

  • 400g tin chopped tomatoes
  • 300g lamb neck fillet
  • 4 cloves garlic, peeled & crushed
  • 1 onion, peeled & finely sliced
  • 1 lime, juiced
  • 30g fresh ginger, peeled & grated
  • 1 tbsp smoked paprika
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp chilli powder
  • 1 tsp ground cinnamon
  • 6 cardamom pods
  • 5 whole black peppercorns
  • 2 bay leaves
  • Sea salt, to season
  • Rapeseed oil or coconut oil, for frying
  • Freshly ground salt and pepper, to season
  • To serve:
  • 150g white basmati rice
  • 1 handful coriander, leaves only
  • Natural yoghurt (if desired)

Method

  1. Firstly, cut the lamb neck in half lengthways, then slice into 1cm wide chunks.
  2. Next, warm 1 tbsp of oil (i.e. rapeseed or coconut), in a heavy-based pan or casserole dish, on the hob over a medium heat for 3 or 4 minutes. Add the lamb and fry for 8 to 10 minutes, turning once or twice, until it is browned all over. Remove the lamb from the pan, pop it onto a warm plate and place to one side.
  3. Now, add the cardamom pods and peppercorns to the heated pan, stirring and frying for 30 seconds before adding the onion, along with a pinch of salt. Turn the heat down to medium-low and fry for a further 5 minutes, stirring occasionally, until the onion is lightly browned. Then stir in the garlic, ginger, paprika, cumin, ground coriander, chilli powder, and cinnamon, before adding the lamb back into the pan along with any juices from the plate.
  4. Finally, pour the chopped tomatoes into the pan, then half-fill the can with cold water before adding that into the pan too. Drop in the bay leaves and stir well, mixing everything together well. Cover the pan, turn down to a low heat and simmer for approximately 1 hour 45 minutes, stirring occasionally, until the lamb is tender when you press it with the back of a wooden spoon.
  5. Approximately 30 minutes before the curry is finished cooking, pop the rice into a bowl, cover it with cold water and whisk for 1 to 2 minutes until the water goes cloudy (i.e. as the starch comes out of the rice). Drain and rinse the rice under fresh cold water, then pop it into a small pan with 300ml of cold water and a pinch of salt. Cover the pan and bring to the boil, then turn off the heat and set the covered pan to one side for approximately 20 minutes - during this time the rice will cook and absorb the water from the pan.
  6. Once the curry is cooked, add the lime juice. Stir the curry and add some freshly ground salt and pepper to season if necessary. Remove the bay leaves and cardamom pods (i.e. if you can find them all).
  7. Once everything is ready, spoon the rice into warm bowls, top with curry, garnish with coriander leaves and serve with some natural yoghurt (if desired)