There’s nothing better than enjoying a curry on the weekend. It is like a match made in heaven.
And whilst a good curry is hard to beat, especially when it comes to cooking one at home, Eat Welsh Lamb and Welsh Beef have shared some recipe inspiration.
The team have put together a show-stopping recipe of a lamb curry but with a hidden ingredient, perfect for adding a touch of sweetness.
Even better, the dish is easy to prepare with a prep time of 25 minutes and a cooking time of two hours. This may sound like a long time using the oven but this slow-cooked meal will definitely be worth the wait.
Particularly if the individual is looking for a dish that is hearty and rich. The dish serves four people, perfect for sharing.
Method:
Firstly, in a large ovenproof pan or casserole dish, heat the oil. Add the lamb cubes, garlic and onions. Brown off the meat then add curry paste, stir well. Add the butternut squash.
Next, pour in the lamb stock and mango chutney, and place in a preheated oven at 160ºC / 140ºC fan / Gas 3 with the lid on for one and a half to two hours or until meat is tender.
Remove the lid, add the aubergine, cauliflower and mango chunks to the curry 25 minutes before the end of cooking and return to the oven uncovered.
Finally, serve the curry with boiled rice and garnish with coriander.
