Lamb curry/tagine

jp_bl_68 · 30 Aug 2011 at 12:21

I feel like having something spicy for dinner tonight.

This is what I have to work with:

lamb (shoulder steaks)
yoghurt
coconut milk
tinned tomatoes
birds eye chillies
chickpeas
peppers
tomatoes
carrots
potatoes
dried apricots and prunes
onions
garlic
ginger
a decent spice rack (cumin, tumeric, garam masala, dried corriander, ras el hanout, cardamoms, etc.)

With those ingredients what would you make?

Glaucus · 30 Aug 2011 at 12:24

Slow cooked apricot lamb roast, with roast potatoes and veg.

Lots of recipes out there, I would debone it, then stuff with apricots, ginger, chilli, Breadcrumbs. Or harris a and apricots if you have it.

jp_bl_68 · 30 Aug 2011 at 13:14

Forgot to mention they're shoulder steaks.

Psycho Sonny · 30 Aug 2011 at 13:39

starters

lamb tandoori (will need to marinade for 24 hours though in fridge)

http://www.theepochtimes.com/n2/content/view/12681/ (4th picture down)

main course

really thick chickpea curry

dessert

gajrela (google it)

Gilly · 30 Aug 2011 at 13:56

Psycho Sonny said:
starters

lamb tandoori (will need to marinade for 24 hours though in fridge)

Bit of a non-starter starter, as it is for tonight

jp_bl_68 · 30 Aug 2011 at 21:20

Ended up making a tagine roughly following this recipe: lamb tagine. Obviously I didn't have time to marinate the meat.

It was really nice. Much better than the recipe I normally use.

It could do with a couple of chillies and don't be afraid to be generous with the salt. A teaspoon of salt is more than I'd normally use but it definitely makes a difference.

hlxbravo · 31 Aug 2011 at 05:49

Oh that sounds superb, may have to pop and get a joint of lamb on my way home.....pricey as it is though

krooton · 31 Aug 2011 at 13:45

I made some lamb curry last night.

400g diced lamb
1 onion
2 peppers
1 scotch bonnet from my plant
200g tin chopped tomato
100ml water
100ml cream
Some korma curry paste (as I was using the bonnet for heat)

Fried onions until soft, stirred in curry paste, stir, added the peppers and chilli, stir, added the lamb to brown, poured in the tomato and water, stirred it all up and in the oven covered for 3 hours @ 160ºC.

Mixed in the cream thoroughly before serving, which was with saffron rice and a peshwari naan.

Lamb was so tender, but even with just one bonnet it was surprisingly hot. NOM!

hlxbravo · 31 Aug 2011 at 14:16

Scotch bonnets ... pah ... Naga chilli is where its at, if only I could get my hands on some ... lol

krooton · 31 Aug 2011 at 14:30

I'd used one of mine before in some jerk chicken, and then 2 in a second jerk chicken, but this most recent one was as hot as the 2 I used before. Maybe it had ripened for longer and got hotter?

stevie_vee · 3 Sep 2011 at 17:19

Lamb tagine all the way.