Having a good curry paste recipe is something in your kitchen that takes time to develop. Too much ginger, too much cumin, too much garlic, or chilli – we all have our different preferences. Here is one that the GrowEatKitchen has taste tested with lamb, pork and beef and can highly recommend to you! The recipe for the whole curry is here too.
What you need:
- 1 tsp cumin (ground)
- 1 tsp coriander (ground)
- 1 tsp turmeric
- 2 cardamon pods
- 2 cloves of garlic
- 2 tsp grated ginger
- 1 tsp paprika
- 1/2 tsp chilli
In a mortor and pestle or small blender you want to bind these ingredients together until it forms a smooth paste. That’s it – it’s all you have to do!
What you need (Serves 2):
- 350g Lamb (diced)
- 1/2 cinnamon stick
- 1 bay leaf
- 400g can diced tomatoes
- 1 large onion (diced)
- 240g broccoli (chopped into florets)
- 360g cauliflower
- 1 tsp olive oil / coconut oil
- Heat the coconut/olive oil in a heavy based pan and add the onion. Cook the onion for 5 minutes on a gentle heat until they are soft
- Add the curry paste to the pan and stir though the onions for 2 minutes
- Add the lamb to the pan, make sure all the lamb pieces are covered in the paste and brown all sides
- Pour in the can of the tomatoes and the cinnamon stick and the bay leaf to the pan and stir through. Cover and let this simmer for 20 minutes at least, you may need to add a little water every now and then.
- Blitz the cauliflower in a food processor so it looks like rice. Transfer the caulifower to a saucepan, cover with water and bring to the boil. Simmer for 10 minutes and then drain all the water from the cooked cauliflower.
- 5 minutes from serving add the broccoli to the curry, stir it through and return the lid to the pan.
- Serve the lamb with the cauliflower rice and enjoy! Don’t forget to remove the cinnamon stick and bay leaf like I usually do before you serve it. Oops!
Add a little more spice if you like it hot or keep it mild – it’s up to you. Tors x