Lamb and beetroot yoghurt curry
For a soul satisfying, melt-in-the-mouth curry that’s worthy of a gathering, give this deeply flavoured lamb and beetroot yogurt curry a go.
Ingredients
4 garlic cloves, peeled
4cm fresh ginger, roughly chopped
2 tsp cumin seeds
1 tsp coriander seeds
1 tsp ground turmeric
150g full-fat natural yogurt
800g British lamb neck, cut into 4cm chunks
3 tbsp ghee or softened butter
3 onions, finely sliced
2 fresh green chillies
500g raw beetroot, peeled and cut into 3cm wedges
2 tbsp tomato purée
6 green cardamom pods
4 cloves
500ml good quality beef stock
Flatbreads such as chapatis or naan to serve
Method
Put the garlic and ginger in a food processor with the cumin, coriander, turmeric and a good pinch of salt and black pepper. Whizz to a paste, then add the yogurt and whizz again. (Or bash everything in a pestle and mortar until smooth, then stir inthe yogurt.)
Put the lamb in a glass or ceramic bowl, spoon over the marinade, then stir to coat. Cover and marinate in the fridge overnight (see Make Ahead).
The next day, heat the oven to 170ºC/150ºC fan/gas 3½. Put the casserole or saucepan over a low-medium heat, add the ghee or butter, then add the onions to the pan and cook for 10 minutes until they start to soften. Add the lamb (shake off any excess marinade), turn up the heat and cook, stirring occasionally, to brown the meat.
Once the meat has browned, pierce the chillies with a sharp knife, then add to the lamb with the beetroot, tomato purée, cardamom and cloves. Fry for a few minutes, then add the remaining marinade and the stock. If the meat isn’t quite covered, top up with a little extra stock or water. Bring to the boil, then cover with the lid.