We have in our heads that Lamb is meant for spring time; however there is no reason whatsoever that it can be enjoyed in the winter & autumnal months. Just think of all those endless hearty dishes this lovely protein is perfectly matched for; slow cooking roasts, stews and curries which we will be delving into today.
Now that the clocks have gone back an hour last month, & sadly the weather has taken a turn for the worst as it is noticeably colder and the winter chill has taken over, you maybe scouring old cook books and looking on your preferred search engine for recipes which will help to warm you from the inside out. These winter dishes may take longer to cook but they will no doubt heat your home & heart, this in itself can make dreary winters worthwhile!
Miele, well known for their full range of kitchen appliances with outstanding performance for design and cooking aficionados, have provided the recipe below for a Sri Lankan Lamb curry which will carry your senses to the shores of the Indian Ocean, it is very much a hearty, spicy & delicious dish where the aromatic and distinctive flavours from your favourite local takeaway are transferred to your home with this authentic curry dish.
You can adjust components of this dish to suit your preference; some of us aren’t fans of chilli necessarily so you can always adapt this with the amount added to your curry. And, if you are unable to find roasted curry powder at your local supermarket you can always toast some standard curry powder in a dry frying pan for 3-4 minutes, these will allow the aromas to be released from the spices.
Generally speaking curries such as this Miele recipe are at their best & most delectable when made the day before to let the flavours develop, and it freezes very well so you can cook up a batch to have at a later stage. Serve with rice and homemade tomato and onion salsa for a flavoursome family meal.
Ingredients
Serves 6-8
2kg diced lamb shoulder
For the marinade
400ml coconut milk
2tbsp roasted curry powder
1tsp chilli powder
6 cardamom pods, crushed
3 garlic cloves, grated
1 cinnamon stick
For the curry
2tbsp vegetable oil
2 onions, roughly chopped
3tbsp roasted curry powder
2tbsp black mustard seeds
1tbsp chili powder
4 tomatoes, roughly chopped
400ml coconut milk
Method
In a large bowl combine all the marinade ingredients with the lamb to mix & place in your fridge overnight.
Making the curry – Heat your oil in a large casserole dish on a medium to high heat then fry the onions until they start to take on colour, add your spices then cook for 1 minute followed by the tomatoes & cook for a further minute.
Add the pre-marinated lamb with the marinade and some seasoning to the casserole dish and stir well.
Preheat a Miele Oven on Conventional Heat 150˚C, place the casserole dish onto the wire rack and cook uncovered for 3 hours.
Check the seasoning and adjust to your liking and serve.
Discover the global premium brand, Miele, for household and commercial appliances with the very highest quality standards; we showcase an array of Miele kitchen appliances at our Windsor High Street showroom whether you are looking to add to an existing or new kitchen. Our kitchen sales team are contactable on 01753 840004 or alternatively you can email hello@paul-alexander.co.uk .
