Edwina Curry’s ‘Lamb Curry’
1. Peel and chop the onions and garlic (if not using garlic purée). 2. Finely chop the coriander if using. 3. Rinse and halve the potatoes. You don't need to peel them. 4. Heat the oil in a large non-stick pan over a medium heat and cook the lamb with the onion and garlic for 3-4 minutes or until brown. 5. Add the sauce, turn up the heat to high and bring the sauce to the boil (you should see rapid bubbling on the surface of the sauce), turn down the heat to low, cover the pan with a lid and simmer (gentle bubbles on the surface) for 30-45 minutes. 6. Add all the vegetables, stir, cover and continue to cook for a further 30-45 minutes. Remove the pan from the heat and season with salt and pepper, if required. 7. Spoon the curry onto a plate and garnish with the yogurt and coriander and serve with cooked basmati rice and a selection of Indian relishes and poppadoms or naan bread. 5by25 aims to help people learn to cook at least 5 dishes by the age of 25. Find recipes, pick up cooking skills and find out how you can get involved and get cooking!