Lamb Main Indian

Lamb and beetroot curry

Name: Lamb and beetroot curry recipe
Cuisine: /indian
Ingredients: 20.00 ml vegetable oil; 4 sprigs curry leaves; 1kg boneless lamb shoulder, cut into 5-6cm pieces; 2 large red onions, thinly sliced; 10 garlic cloves, crushed; 50g fresh ginger, finely grated; 20.00 ml ground cumin; 20.00 ml ground coriander; 1 tsp ground turmeric; 6 green cardamom pods, smashed; 400g can coconut milk; 1kg beetroot, peeled, cut into wedges; 2 x 400g cans chickpeas, rinsed, drained; 2 tsp garam masala; Greek-style yoghurt, to serve; Warm naan bread, to serve

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by Lucy Nunes

Delicious Team

Jul 18, 2024

Stay in this weekend and cosy up with this warming Indian curry recipe. Juicy slow-cooked lamb pairs perfectly with the rich and sweet flavours of beetroot, mixed with a creamy coconut curry sauce. Oh, so moreish and full of deep flavours, expect to not leave the couch for a long time afterwards.

You'll need to start this recipe 3 hours ahead.

1 tbs vegetable oil
4 sprigs curry leaves
1kg boneless lamb shoulder, cut into 5-6cm pieces
2 large red onions, thinly sliced
10 garlic cloves, crushed
50g fresh ginger, finely grated
1 tbs ground cumin
1 tbs ground coriander
1 tsp ground turmeric
6 green cardamom pods, smashed
400g can coconut milk
1kg beetroot, peeled, cut into wedges
2 x 400g cans chickpeas, rinsed, drained
2 tsp garam masala
Greek-style yoghurt, to serve
Warm naan bread, to serve

Method

1.

Heat oil in a large cast-iron or heavy-based saucepan over high heat. Cook curry sprigs for 1-2 minutes until crisp. Set aside on paper towel.
2.

Season lamb and cook, in batches, for 10 minutes until well browned all over. Set aside. Discard all but 1 tbs fat from pan.
3.

Add onion and reduce heat to medium. Stir well, then cook for 10 minutes, stirring occasionally at first, but more often as the onion caramelises. Add garlic, ginger and spices and stir for 1 minute. Add coconut milk and 1 cup (250ml) water and stir until combined, scraping bottom of pan with a spoon.
4.

Return lamb to pan with any resting juices and season. Bring to the boil over high heat. Reduce heat to medium-low and simmer, covered and stirring occasionally, for 1 hour 30 minutes. Add beetroot and chickpeas and simmer, covered and stirring occasionally, for a further 1 hour 30 minutes or until lamb and beetroot are tender when tested with a sharp knife. Stir through garam masala, then check seasoning.
5.

Sprinkle with crispy curry leaves, top with a dollop of yoghurt and serve with warm naan bread to soak up the sauce.