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!
Don’t miss our best content straight to your inbox! Sign up now and get our FREE newsletters packed with fun ideas and things to do with the kids, family-friendly recipes, expert advice, parenting tips and great competitions.
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 200 mls 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.