Looking for an inexpensive mid week family recipe? Try this delicious mid week lamb curry recipe which has been tried and tested on kids and parents!
I really wanted to call this credit crunch curry but then decided that the title may be a little off putting, so I plumped for Mid Week Curry. I wanted to use that name as mince always seems to me to be frugal, however once I had made this and served it to my family and given everybody seconds I realised that it wasn’t frugal but comforting and that’s what we all want at the moment.
I use mince here because it takes a lot less time to cook than cubes of lamb and I was aiming for a speedy mid-week family meal. The look and texture will be better with lamb pieces, but remember to allow for a longer cooking time. The harissa I used for this recipe is Moroccan, made by Al Fez and comes in a little jar. If you can’t get this brand don’t use the tubed harissa instead as it’s really hot, just leave it out.
- A thin slice of butter
- 5cm piece of ginger peeled
- 3 cloves of garlic, peeled
- 2 long red chillis, deseeded
- 2 onions, peeled and roughly chopped
- 1 tblsp ground coriander
- 1 tsp garam masala
- 1 tsp turmeric
- 1 tsp ground black pepper
- 1kg Lamb mince
- 1 tsp harissa (Al fez brand) optional
- 250g natural yogurt
- 1tsp salt
- 2 tblsp ground almonds
- Juice of 1 lemon
- A bunch of fresh coriander finely chopped
- Put the ginger, garlic, chilli and onions into a blender and whizz until smooth. Heat half the butter in a frying pan until foaming and add the onion mixture, cook for 5 minutes over a medium heat then remove to a bowl.
- Put the remaining butter onto the pan and add the spices, cook over a low heat for 1 minute then add the lamb mince, turn up the heat and fry until browned, do this in batches if you think that the pan is getting over crowded.
- Return the onion mixture to the pan along with the harissa if using, yogurt and 200mls of water, bring to the boil and cover with a lid.
- Cook for about 35 minutes, just before serving add the ground almonds and lemon juice, stir through, turn off the heat and add the coriander.
- Serve with couscous.
Do you have a favourite curry recipe? Share it with us in the comments below.
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