Curried Welsh Lamb Stew, Served with Chips – For #NationalCurryWeek

The week beginning Monday 12th, until the 18th October is National Curry Week.

Even as far up North as we are, we do appreciate a good curry, but in our house, curries tend to be more flavoursome than spicy.  My personal favourite is a korma, which has possibly influenced the taste buds of the not so little people in our home.  They don’t mind flavour and taste, but blisteringly hot is off the menu.

I was a little surprised, if I’m being honest, as I had no idea that national curry week even existed.  When I did a little digging, I found that it started in 1998, to promote the food, and raise money for charities dealing with poverty and hunger.  Some of your local curry houses might even have special deals on to celebrate.  If you’re a curry fan, it might be worth checking out, or you could even make your own.

Not everyone who likes a curry dish, likes the traditional accompaniments, so I added a slightly different theme to mine, as a way to bring a new flavour for my kids.  My curry dish is a curried lamb stew, made with some of the finest Welsh Lamb available.  I intended to feed someone who dislikes coconut, so although I’d normally add it to a curry I cooked for myself, I’ve left it out of this recipe.

Curried Lamb Stew, Served with Chips - For #NationalCurryWeek

Lesley Smith

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Course Mains

Cuisine Lamb

Ingredients

  

• 500 g Welsh Lamb
• 2 Small Onions
• 2 Teaspoons Ground Mild Curry Powder
• 1 Teaspoon Ground Cumin
• 1 Clove of Garlic
• 1 Heaped Teaspoon Cornflour
• 1 Knorr Stock Cube
• 1 Teaspoon Butter
• Water
• 100 g Petit Pois Optional, but my kids love peas in things, so I added them to mine.

Instructions

 

• Saute the onions and brown the lamb in a frying pan on a low heat, taking care not to burn the onions. Allow the mixture to sweat a little.
  
  
• Break the stock cube over the simmering meat and onions.
  
  
• Add the cumin and mild curry powder, and mix well in the pan, turning the meat and onions all the time, making sure they don't burn.
• Add enough water to almost cover the meat and let the flavours mix together. I added my peas here.
  
  
• Mix the cornflour into a past with a little water and add to the pan. When the stew begins to thicken, it's ready to transfer into an oven dish for the final step.
  
  
• Bake in the oven for approximately 20 minutes on a moderate heat.

I was provided with a cut of Welsh Lamb to make this dish for National Curry Week.  #nationalcurryweek  #welshlamb