When I first read this recipe on John Clayton’s Files and Records blog I wasn’t convinced that the combination of lamb, orange and mint would work, but I was spectacularly wrong. Tis curry is absolutely delicious. The orange lifts the lam to another dimension, and then the mint and coriander makes it taste as fresh as a herb garden.
I’ve modified John’s recipe a little, but only a tad. Read his version here. Serve with the homemade chapatis I’m about to write about in another post.
1 tbsp olive oil
500g lamb mince
1 onion, finely chopped
3 garlic cloves, finely chopped
3 tsp grated ginger
2 red chillies, de-seeded and finely chopped
2 tsp ground cumin
2 tsp ground coriander
1/2 tsp ground turmeric
1/2 tsp cayenne pepper
1 tsp garam masala
Juice of 2 big oranges
Zest of 1 of the oranges
2 bay leaves
300ml lamb stock
90g natural Greek yoghurt
Handful coriander leaves, roughly chopped
Handful mint, roughly chopped
1. Heat oil in pan over medium heat and brown the mince all over. Drain off any excess fat and reserve the lamb.
2. Wipe the pan clean, add a little oil and add the onions, garlic, ginger and chillies and cook for about 5 mins. Add cumin, coriander, turmeric, cayenne and garam masala, cook for another 5 mins.
3. Increase the heat and return the lamb to the pan. Add the orange juice and zest, lamb stock and bay leaf. Stir, then transfer to a slow cooker. Cook on LOW for 2-3 hours until the mince is tender. If you don’t have a slow cooker, cook in the covered pan on the hob over a low heat for 45 mins. Season to taste. Stir through the soured cream, coriander and mint just before serving.