Lamb Neck Curry recipe
If you’re looking to elevate your dinner table with a dish that promises both comfort and sophistication, look no further than this Lamb Neck Curry. This recipe combines the rich, tender meat of lamb neck with a symphony of spices and flavors, creating a curry that’s both aromatic and indulgent. Whether you’re preparing a family feast or hosting a dinner party, this hearty curry is sure to impress and satisfy.
Lamb neck is a cut that’s often overlooked, but when cooked slowly and with care, it transforms into a succulent, flavorful delight. The slow cooking process allows the lamb to absorb the spices deeply, resulting in a curry with layers of complexity and warmth. In this recipe, lamb neck is first seared to lock in its juices and enhance its flavor, then simmered in a rich, spiced sauce that includes the tang of canned tomatoes, the depth of Worcestershire sauce, and a blend of traditional curry spices.
The combination of Seven Colours Grill Seasoning™, mild curry powder, and Breyani mix imparts a unique and inviting flavor profile to the curry. Adding ingredients like dried thyme and paprika further deepens the flavor, while a touch of sugar balances the acidity of the tomatoes. The final result is a curry with a luxurious gravy that’s perfect for mopping up with crusty bread or pairing with fragrant rice.
This Lamb Neck Curry is not only a treat for the taste buds but also a celebration of culinary tradition and comfort. Its robust flavors and tender meat make it a standout dish that’s perfect for any occasion. So gather your ingredients, take your time with the cooking process, and enjoy the process of creating a meal that’s as rewarding to make as it is to eat
Ingredients:
- 800 g lamb neck
- 2 Tbsp Seven Colours Grill Seasoning™
- 2 Tbsp oil
- 1 Tbsp butter
- 1 medium onion, chopped
- 1 tsp garlic, minced
- 400 g canned tomatoes
- 1 tsp sugar
- 1 Tbsp mild curry powder
- 1 Tbsp Breyani mix
- 1 tsp dried thyme
- 1 tsp paprika
- 1 Tbsp tomato paste
- 1 Tbsp Worcestershire sauce
- 1 cup lamb stock in hot water
- 1 Tbsp chili flakes (optional)
- Salt and pepper to taste
Method:
- Season Lamb:
- Season the lamb neck with 1 Tbsp of Seven Colours Grill Seasoning™.
- Sear the Meat:
- Heat 1 Tbsp of oil and the butter in a pan over medium-high heat.
- Sear the lamb neck pieces, turning as needed, until golden brown. Transfer the seared lamb to a plate.
- Prepare the Curry Base:
- In a pot, add the remaining oil, chopped onion, and minced garlic.
- Fry until the onion becomes translucent.
- Add Spices and Tomatoes:
- Stir in the canned tomatoes, sugar, curry powder, Breyani mix, dried thyme, paprika, 1 Tbsp of Seven Colours Grill Seasoning™, tomato paste, Worcestershire sauce, and lamb stock.
- Combine and Simmer:
- Add the seared lamb to the pot and stir to combine.
- Cook on medium heat until the meat is tender, about 1 hour and 30 minutes, and the gravy has thickened. Stir occasionally.
- Adjust Seasoning:
- Season with salt and pepper to taste. Add chili flakes if you prefer extra heat.
- Serve:
- Serve the curry hot, garnished as desired, with rice or bread.
Enjoy your delicious Lamb Neck Curry, a perfect dish for any special occasion or a comforting family meal!