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This month, our recipe is for Andhra Lamb Curry.  A personal favourite of Chef Stephen Gomes; it was the focus for his recent main course dish – 5000 Miles from Andhra on the Great British Menu 2015.  Inspired by a project undertaken by the Derbyshire Women’s Institute, who raised money to provide safe drinking water in the drought affected villages of the Khammam District of Andhra Pradesh in India; Stephen’s dish celebrated the inspirational nature of the WI.

Recipe serves 2/3 people

600gms Welsh Lamb
2 Medium Onions (finely chopped)
1 seasonal chili (locally grown)
3 Tomatoes (finely chopped)
4 tbsp Oil
6-7 Curry Leaves
1 ½ tbsp Ginger & Garlic Paste
2 tsp Turmeric powder
¼ tsp Cumin seeds
1 cup Coconut milk
Coriander Leaves (for garnishing)
Masala( to grind) :
3 Cloves
1 Cinnamon
1 Bay Leaf
3 Cardamom
1 tbsp Coriander Powder
1 or 2 Whole red chilies (according to your spice level) – mine is a flavourful medium level
½ tsp Whole Black pepper
½ cup Coriander Leaves
½ tsp Cumin seeds
½ tsp Fennel seeds
¼ cup Onion (from the onion as mentioned above)

Method:

  • Cook the lamb with 1 cup of water, ¼ tsp of cumin seeds, salt and turmeric, until it becomes tender. After that remove it and separate the water and lamb.
  • Heat a pan and fry the ingredients (cloves, cinnamon, bay leaves, cardamom, red chili, whole black pepper, cumin seeds and fennel seeds). Let it cool and grind them into fine powder. Keep it aside.
  • Using the same pan fry the onions (¼ cup) till they become translucent, and add into the above ground mixture.
  • Add the remaining ingredients (coriander leaves and coriander powder). Grind them all together into a coarse paste.
  • In a wide pan add oil and all of the remaining onion. Fry until they become golden brown. Add the ginger garlic paste, fry for a few minutes and add the cooked lamb. Fry them all together for 3-4 minutes.
  • Now add the chopped tomatoes, chopped seasonal chili, required salt, turmeric powder and curry leaves. Let them cook in heat for 3-4 minutes in simmer heat.
  • Finally add the ground mixture and some water (which has been separated from the lamb) and the coconut milk. Mix it all together and let it sit in the heat for 5 -10 minutes.
  • Garnish it with coriander leaves and lemon juice.