Slow Cooked Lamb Curry & what slow living means to me
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Simply Beef and Lamb are running a campaign for Red Tractor Beef and Lamb, encouraging people to get out of the fast lane and slow down. To live slowly and eat slow food. For me, slow food means easy, one pot meals. Cooking from scratch and enjoying the process of making a meal as much as eating it. It’s about quality foods, rather than fast foods. After years of being vegetarian, I’m very particular when it comes to the meat I will buy – looking for the Red Tractor logo guarantees the meat you are buying is farm assured. I love nothing more than getting in the kitchen and rustling up a delicious meal for my family, especially when I have kiddos who love to help me cook.
Slow living works through all areas of life – from encouraging children to have ‘free time’, to reusing or recycling our clothing. It values quality over quantity, and long term benefits over short term gain. It’s something I feel passionate about and really want my children growing up with those principles. The whole ethos fits alongside our home education perfectly, as well as the way we have chosen to live our lives.
With a busy life, what I love most of all is easy, one-pot dishes. Meals that I can make ahead of time so I’m not rushing come dinner time. This lamb curry is a perfect example – I prep it in the morning, leave it in the pan for the afternoon {which also gives the flavours time to intensify} and then reheat through for dinner.
I N G R E D I E N T S
700g diced lamb
5 cloves garlic
2 inch piece of ginger
3 tbsp olive oil
500g cherry tomatoes, quartered
200g red onions, finely sliced
1 tsp paprika
2 tsp coriander
Pinch turmeric powder
1 tsp ground cumin
½ tsp black pepper
Pinch garam masala
1 tbsp chopped coriander leaves
1 tbsp chopped mint leaves
M E T H O D
Place the lamb in a bowl with the crushed garlic and ginger, mix and leave for an hour or so.
Heat the oil in a large pan, add the lamb chunks and fry for 5 minutes to seal.
Add the chopped tomatoes and cook for 5 minutes. Then stir in the onions and paprika.
Season to taste, lower the heat and cover. Simmer for around 30 minutes.
Mix the coconut cream with the spices and add to the curry, stirring well.
Simmer for another 45-50 minutes.
Garnish with the chopped coriander and mint and serve with rice and naan.
9 Comments
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Rachel
April 12, 2016 at 11:34Looks very tasty. We always try to have slow Sundays – a meal together, a long bath for Pip (and often me) and then early to bed for everyone.
Katie @mummydaddyme
April 12, 2016 at 20:54This looks so yummy. Curry is always our sunday night treat together. x
Slummy single mummy
April 13, 2016 at 10:54This looks delicious! I hardly ever cook with lamb, which is silly as I love the flavour. You’ve inspired me to add it to my shopping list!
Laura
April 14, 2016 at 23:10John would love this meal and I think taking back Sundays and chilling out and taking things easy is totally something I also need to do. Really enjoyed watching the vlog as well Polly :)
Laura x
Kathryn
April 15, 2016 at 09:29That looks delicious and I really like the idea of a slow sunday – think I might try to introduce that to my lot! xx
katie albury
April 16, 2016 at 08:46Oh my goodness this look so yummy! I need to start cooking more meals from scratch, you really do notice the difference. Slow Sundays sound like a dream right now…something my little family could really do with taking up! x
Mel Wiggins
April 17, 2016 at 13:25Oooh I’m not a lamb fan, but that looks lovely! Slow living has been on my mind a lot this year – in loads of aspects of life really. xo
Keri-Anne
April 18, 2016 at 09:24Gah Polly!! Curry is one of my favourite dishes and i love love lamb! I will be trying this for sure :) x
Sam CLutton
May 18, 2016 at 12:50Deffo be trying this recipe out Polly :-)