During last year and it’s many lockdowns I definitely tried to experiment in the kitchen as much as I could. I’ve always been a big lover of cooking and creating new recipes, so finding new things I love to eat and perfecting a new menu is definitely counted as a favourite past time of mine. For a few weeks of lockdown we ordered Hello Fresh boxes to try something new and minimise the amount of times we had to leave the house for the publicness of the supermarkets. It was nice and a way of cooking with my boyfriend and my daughter as a family (as much as a 3 year old can help that is).One of my new favourite recipes that i have only just perfected in the past couple of weeks is my slow cooked Lamb Curry, which is such a favourite that I thought I would share it with you here. It uses an incredible Indian spice paste which is made locally in my hometown which I literally love so much! (Not an Ad. I was initially given as a Christmas present last year and have since repurchased at the town markets every few months). I’m so interested in macronutrients and nutrition that I’ve actually enrolled myself onto a nutrition and health course which I’ll be starting soon which I’m so excited to share more about in the future.
Slow cooked lamb curry
Ingredients (for 5 portions)
3 teaspoons Waitey’s Indian paste
600g diced lamb
2/3 large carrots sliced into thin rounds.
1 punnet mushrooms, sliced.
100g red split lentils
50-100g cauliflower (frozen is cool too)
1 large onion, diced.
1x 400g tin chopped tomatoes
1 lamb stock pot / stock cube
500ml cold water
splash of olive oil
100ml coconut milk / milk ( or milk alternative).
2 handfuls baby spinach
coriander to serve.
In a pan / ceramic pot (I use my Le Creuset 26cm Casserole) on the hob with a splash of olive oil, sear the outsides of the diced lamb until they are browned on each side.
Add the diced onion, carrot, cauliflower and mushrooms along with 3 teaspoons of Waitey’s Indian Paste and stir slowly, cook for 5 minutes until veg is slightly browned and lamb is coated in the spice paste.
Add 400g tin chopped tomatoes and the lamb stock pot / stock cube and mix together.
Add the red split lentils.
Pour over 500ml (or however much is needed to cover the lamb nicely) of cold water and mix gently.
Cover with lid / transfer to an oven-proof casserole dish and place in the middle of the oven on 160* for 6 hours.
30 minutes before the timer sounds, remove from the oven and add 100ml of your chosen milk product (coconut milk is best however as I’m allergic, I use regular cows milk). Mix together, top up the water a little if necessary and return to the oven.
5 minutes before serving, add the spinach, stir in and return to the oven until the time sounds.
Serve with wholegrain rice and coriander.
I always check my slow cooked lamb curry every couple of hours to make sure there’s enough water and give it a little top-up if required. The lamb becomes so mouth-wateringly good and falls apart at the simplest touch. Of course, you can always add more of Waitey’s Indian paste if you’d like it a little spicier, but for us, 3 or 4 teaspoons is the perfect amount to feed all 3 of us (yep, even Mads loves this spicy curry!).
This recipe makes around 5 portions, so of course adjust to how many mouths you have to feed. We make double so as to have lunches for work the next day too.
(Without the rice)
Calories – 375kcal per portion
Carbs – 12.7g / Fat – 22.5g / Protein – 32.7g
I did also post a Pasta Bake recipe back in 2013 (baby BekyLou years) which I still love and use to this day.
Please do let me know if you liked this recipe and if you’d like to see more from me!