Mango Lamb, Parsnip and Chickpea Curry

I don’t know how anyone else is feeling about the weather in the UK right now, but I for one am pretty depressed. I want to be out in my garden every night firing up the barbecue and enjoying a diet of cider and grilled goodness; instead I have a body as white as the marshmallow man and my oven is on overdrive. I guess I can’t grumble too much though, because it does mean that I get to eat lots of lovely slow cooked meals like this curry, and I am a sucker for a good curry! So if you’re also in need of turning your oven on to compensate for the heating being off, then you’re onto a winner with this one; as not only is it soooooo tasty, but it will warm up your house and your belly.

On the flip side, if my ranting gets through to the weather gods and we finally have a heatwave, then just keep this recipe filed for a cold day and I promise it is worth it!

watercress 112

Serves 6

For the curry paste

  • 70g ginger – peeled and chopped
  • 1 tsp pink peppercorns
  • 1 small onion – peeled and roughly chopped
  • 1 green chilli – de-seeded and roughly chopped
  • 5 garlic cloves – peeled
  • 1 tbsp garam masala
  • 1 level tbsp. cumin
  • ½ tbsp. tomato puree
  • Pinch ground cloves
  • 2 tbsp oil

For the curry

  • 350g white onion – chopped
  • 2 tbsp oil
  • 4 lamb leg steaks – chopped into chunks
  • 250g parsnip – peeled and chopped into 1cm cubes
  • 1 small butternut squash – peeled and chopped into 1 inch pieces
  • 1 x 400g tin plum tomatoes
  • 1 x 400g tin chicken peas – drained and washed
  • 600ml lamb stock
  • 1 tbsp mango chutney
  • 4-5 tbsp natural yoghurt

Pre-heat the oven to 150’C

Whiz together all the ingredients for the paste until smooth

Heat the oil in a large casserole dish, I find a cast iron one works best.

Slowly cook the onion over a low temperature for 20 minutes until really soft.

Add the lamb to the pan and fry off until browned.

Add the curry paste and fry for 3-4 minutes.

Add the vegetables to the pan and cook for a few minutes before adding the stock, tomatoes and chick peas.

Bring the curry to the boil and then cover and cook in the oven for 2-3 hours, the longer the better.

When you’re ready to serve remove the curry from the oven and stir in the chutney and the yoghurt.

Season to taste and serve with some hot and fluffy rice.

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