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Lamb Neck Curry recipe

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Delicious Lamb Neck Curry Recipe

Lamb Neck Curry is a rich and hearty dish that combines tender lamb neck with a blend of aromatic spices and flavorful ingredients. This recipe is perfect for those who love a well-seasoned curry with a depth of flavors. The slow cooking process ensures that the lamb is tender and the sauce is thick and delicious. Whether you are serving it with rice, naan, or your favorite side dish, this Lamb Neck Curry is sure to become a family favorite.

Ingredients

  • 800 g lamb neck
  • 2 Tbsp Seven Colours Grill SeasoningTM
  • 2 Tbsp oil
  • 1 Tbsp butter
  • 1 medium onion, chopped
  • 1 tsp minced garlic
  • 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

Instructions

Preparing the Lamb

  1. Season the Lamb: Begin by seasoning the lamb neck with 1 tablespoon of Seven Colours Grill SeasoningTM. Make sure the seasoning is evenly distributed.
  2. Sear the Lamb: Heat 1 tablespoon of oil and the butter in a large pan over medium-high heat. Once hot, add the lamb neck pieces and sear them, turning as needed until they are golden brown on all sides. This step helps to lock in the flavors. Transfer the seared lamb to a plate and set aside.

Cooking the Curry Base

  1. Sauté the Aromatics: In a large pot, heat the remaining tablespoon of oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent and fragrant, about 5 minutes.
  2. Add the Tomatoes and Spices: Stir in the canned tomatoes, sugar (to balance the acidity of the tomatoes), curry powder, Breyani mix, dried thyme, paprika, and the remaining tablespoon of Seven Colours Grill SeasoningTM. Mix well to combine all the ingredients.
  3. Incorporate Tomato Paste and Worcestershire Sauce: Add the tomato paste and Worcestershire sauce to the pot, stirring to blend all the flavors together.

Cooking the Lamb Curry

  1. Combine the Ingredients: Return the seared lamb neck to the pot, ensuring the pieces are well submerged in the sauce.
  2. Add the Stock: Pour in the lamb stock and bring the mixture to a simmer. If you like a bit of heat, add the chili flakes at this stage.
  3. Simmer: Reduce the heat to medium-low, cover the pot, and let the curry simmer for about 1 hour and 30 minutes, or until the lamb is tender and the gravy has thickened. Stir occasionally to prevent sticking and ensure even cooking.
  4. Season: Taste the curry and adjust the seasoning with salt and pepper if needed.
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Tips for a Perfect Lamb Neck Curry

  • Quality of Lamb: Use fresh lamb neck for the best results. The neck has a good amount of connective tissue which breaks down during cooking, adding a rich flavor to the curry.
  • Searing: Searing the lamb before slow cooking enhances the flavor and gives the curry a beautiful color.
  • Cooking Time: Slow cooking is essential for tender lamb. Do not rush this process to ensure the meat is perfectly cooked and flavorful.
  • Spice Adjustment: Adjust the spices according to your taste preference. If you prefer a milder curry, reduce the amount of chili flakes or omit them entirely.
  • Serving Suggestions: Serve the Lamb Neck Curry with steamed basmati rice, naan bread, or your favorite flatbread for a complete meal.

FAQ

Q: Can I use a different cut of lamb for this curry?
A: Yes, you can use other cuts like lamb shoulder or shank, but the cooking time might vary. Lamb neck is preferred for its rich flavor and tenderness when slow-cooked.

Q: What is Breyani mix?
A: Breyani mix is a blend of spices typically used in biryani dishes. It can include a variety of spices like cloves, cardamom, cinnamon, and bay leaves. If you can’t find it, you can use a biryani spice blend or make your own.

Q: Can I make this curry in a slow cooker?
A: Yes, after searing the lamb and sautéing the aromatics, you can transfer everything to a slow cooker and cook on low for 6-8 hours or until the lamb is tender.

Q: How can I store leftovers?
A: Leftover lamb curry can be stored in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 3 months. Reheat gently on the stove or in the microwave before serving.

Q: Can I make this curry ahead of time?
A: Yes, this curry tastes even better the next day as the flavors have more time to meld. Prepare it a day in advance and reheat before serving.

Conclusion

This Lamb Neck Curry is a deliciously rich and flavorful dish that combines tender lamb with a blend of aromatic spices. Perfect for a cozy meal at home, this curry is sure to impress with its depth of flavor and comforting taste. Follow these detailed instructions and tips to create a meal that will become a staple in your recipe collection. Enjoy!

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