| Prep: 30 mins | Cook: 4 hours | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 757 | 52g | 19g | 36g |
| sugars | fibre | protein | salt |
| 9g | 7g | 52g | 1.2g |
There’s something ultimately comforting about delving into a bowl of slow-cooked lamb and bay leaf curry and being greeted with a rich medley of flavors. It’s a recipe that, while not immediately reminiscent of my grandma’s spaghetti or meatballs, exudes a universal appeal – a warm hug of homespun cooking, even if home happens to be halfway across the world. It was only logical to incorporate this global treasure into my usual repertoire, and I must confess, I’ve grown to cherish this recipe quite dearly.
Fusion of Flavors
This dish might not boast the tomato base of many Italian-American staples, like those I learned to prepare at my grandparents’ hands, but it certainly doesn’t skimp on flavor. The amalgamation of lamb, vegetables, and spices forms a symphony of taste you won’t forget. The zing of ginger and the bite from the chili powder, together with the fragrant bouquet brought by the bay leaves, garam masala, cumin, and coriander elevates the dish to a delightful gustatory experience. If you’ve ever tasted a traditional lamb curry, you’ll find a lot of familiar notes here, but with a unique spin.
Health and Heartiness
Another reason I love the Slow-Cooked Lamb and Bay Leaf Curry is its balance of heartiness and healthfulness. Lamb, when cooked slowly, not only tenderizes but also culminates into a rich, savoury meat packed with essential nutrients like zinc, Vitamin B12, and protein. Add in the health benefits of garlic and ginger, both known for their anti-inflammatory and immune-boosting properties, it’s a hearty meal that’s also a health boost. For an additional measure of wellness, I’d recommend serving this curry alongside whole grain basmati rice for an excellent source of fiber and a dish with a low glycemic index.
This curry’s richness and spiciness also make it an excellent pair to more neutral accompaniments. Naan bread is a classic choice, perfect for soaking up the flavorful sauce, while a bright, crisp salad could offer a refreshing contrast.
Whether you’re a seasoned veteran of Indian cuisine or just a curious culinary adventurer, this Slow-Cooked Lamb and Bay Leaf Curry is a dish that truly speaks to all palates. I invite you to immerse yourself in the warm flavors of this hearty curry and discover a new facet of your tastebuds. My hope is that it brings as much joy to your dinner table as it has to mine and infuses every meal with the spirit of good food and shared experiences that are the hallmark of my culinary journey.
What You’ll Need
- 2.2 lbs of boneless lamb, cubed
- 2 large onions, chopped
- 4 garlic cloves, finely chopped
- 2 inch piece of fresh ginger, peeled and finely chopped
- 5 tablespoons of vegetable oil
- 4 tomatoes, chopped
- 3 bay leaves
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1/2 teaspoon chili powder
- 1 teaspoon garam masala
- 1 teaspoon of salt
- 14 oz can of coconut milk
- Freshly milled black pepper
- Handful of fresh coriander leaves, for garnish
- Juice of half a lemon
- Freshly cooked basmati rice, for serving
- Naan bread, for serving
Method
Step One
Start by heating the vegetable oil in a large, heavy-based pan. Add the onions and cook over medium heat for about 10 minutes, stirring frequently until they are soft and starting to color.
Step Two
Add the garlic, ginger, ground coriander, cumin, turmeric, chilli powder and bay leaves to the pan. Cook for 2-3 minutes, stirring continuously, until the spices release their aroma. Then add the salt and garam masala.
Step Three
Stir in the lamb cubes and ensure they are well-coated in the onion and spice mixture. Cook for about 5-7 minutes, or until the lamb is browned on all sides.
Step Four
Add the chopped tomatoes to the pan and cook for 2-3 minutes, allowing them to soften. Pour in the coconut milk and add several grinds of freshly milled black pepper. Stir well to combine all the ingredients. Lower the heat, cover the pan, and simmer for about 1.5 hours, or until the lamb is tender.
Step Five
Check the seasoning, adding more salt and pepper if needed. Stir in the lemon juice and fresh coriander leaves, reserving a few for garnish. Leave the curry to rest for a few minutes to allow the flavours to combine.
Step Six
Serve the lamb and bay leaf curry over freshly cooked basmati rice, garnished with the remaining coriander leaves. Add a side of warm naan bread for dipping into the flavorful sauce. Enjoy this slow-cooked, aromatic and nutritious meal with your loved ones.
