The cold weather means most of us are looking for something quick yet delicious for dinner, and this curry is perfect as a winter dinner to warm yourself up.
Gordon Ramsay’s lamb curry only takes one pan to cook and can be ready to serve up in less than 30 minutes, saving you both time and washing up.
According to Gordon, the secret to making this curry quick to cook up is using minced lamb, which only takes minutes to cook through fully
He wrote: “Given the time frame, a regular slow-cooked lamb curry is out of the question, but this mince version is much quicker and no less tasty.”
Gordon first shared this mouth-watering dish in his cookbook Gordon Ramsay Quick and Delicious Recipes in 30 Minutes or Less and is the perfect recipe for anyone looking for a simple yet fast weekday dinner.
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Instructions
First, prepare your vegetables. Slice up the onions, peel and crush the garlic, and peel and grate the ginger. Then peel the potatoes and cut them into roughly 1cm dice.
Place a large pan on the stove, place two spoons of vegetable oil, and then place the pan on a high heat.
Once hot, add the onions and cook for five minutes until golden in colour.
Add the ginger and garlic to the pan and stir for two minutes.
Reduce the heat and add the spices turmeric, garam masala, chilli powder and cardamom pods. Mix well into the pan until all the ingredients are fully combined.
Then add in the tomato puree and stir for another minute.
Add in the minced lamb and stir for two to three minutes. Use a wooden spoon to break up the meat as it cooks.
Add the lamb stock and tin of chopped tomatoes to the pan and then bring it to a shimmer.
Add in the potatoes and cook for 10 to 15 minutes on a high heat or until the sauce has thickened and the potatoes are cooked.
Stir in the peas and cook for one minute until warm through, then garnish with the chilli before serving.
Your delicious curry is now ready to eat, and Gordon Ramsay recommends serving it alongside some warm chapatis, naan bread or parathas.
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