Now I am not a fan of tongue burning hot curries, I can't see the enjoyment of killing my taste buds with heat from the curry which causes you to loose the flavours of the dish.
This curry isn't like that it has a mellow warmth that gets you mouth begging for more. It is a really good recipe that you can cook long and slow.
You will know when the lamb is cooked , when you taste a piece you will find that it literally melts in your mouth.
The original recipe is from Rick Stein, but I have altered and simplified it over the years. I always serve rice pilaf with it that I have cooked in the oven, you could serve it with steamed rice.
This is a dish that really needs lots poppadoms or a good roti bread, as it really is a dish best eaten by dipping roti or poppadoms in it. I also serve it with a good dollop of greek yoghurt, the coolness of the yoghurt goes well with the warmth of the curry.
Lamb & Potato Curry
100g unsalted butter, 2 - 3 onions, chopped, 2 tbsps fresh ginger, finely chopped, 6 cloves garlic cloves, chopped, 1 tsp dried chillies, 2 x 400g cans chopped tomatoes or 1 bottle tomato passatta, 12tbs ground turmeric, 2 tbs ground cumin, 2 tbs ground coriander, 4 tbs sweet paprika 2 kg lean lamb (such as leg), skin and excess fat removed, cut into 4cm piece , 400ml can coconut milk, 300ml water , 2 tspn salt, 1kg potatoes , peeled, cut into 2-3 cm pieces, 2 tbs black mustard seeds, 1 bunch (about 80g) coriander, roughly chopped, plus a few extra leaves to garnish
Melt the butter in a large heavy-based saucepan over medium heat. Add the onion, ginger, garlic & dried chilli flakes, and cook, stirring occasionally, for 10 - 15 minutes until the onion mixture is soft and lightly browned. Spoon the onion mixture into a blender or food processor and blend to a smooth paste.
Return to the pan and add the tomatoes, spices, lamb, coconut milk, water and salt, then bring to the boil. Reduce heat to low and simmer,covered, stirring occasionally, for 1¼ hours, or until the lamb is tender. It seems the slower and longer you cook this the more mellow the flavour is.
Stir in the potatoes & mustard seeds, cover and continue to cook for 20-25 minutes until potatoes are tender. You may need more water, because this is a wet curry. Stir in the coriander and more seasoning, if necessary. Sprinkle with extra coriander leave to garnish.
Serve with steamed rice or rice pilaf.