Does chef have a recipe for a lamb curry that’s not too hot and spicy?
Charlie Butterworth, Penrith
Lamb curry does need some super spices but it can be hot for some people, so don't be afraid to turn down the spices. Dice 600g leg of lamb and cook in a frying pan with 2 tbsp. vegetable oil until golden brown all over. Remove from pan. Add 2 peeled and diced onions, 3 cloves crushed garlic, 1 tsp grated fresh garlic and 1 chopped green chilli. Cook for 2-3 minutes, then add 1 tsp garam masala, 1 tsp ground cumin, 1 tsp turmeric and 1 tsp chilli powder, cook for a further 3-4 minutes. Add 1 tbsp. of plain flour, 3 freshly chopped tomatoes and 200ml of coconut milk. Bring to the boil, then simmer for 5-6 minutes, add the lamb back into the pan, add about 400ml chicken stock, cover with a lid and then simmer for about 1 hour or until the lamb is tender. Add 250g of baby leaf spinach and the seeds of 1 pomegranate. Give a good stir, then season with salt and black pepper, finally add a good dollop of natural yoghurt and serve with some steamed rice"
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