Lamb neck curry is a hearty and flavorful dish that beautifully showcases the rich and tender qualities of lamb neck. This cut is perfect for slow cooking, allowing the meat to become incredibly tender while absorbing all the aromatic spices and ingredients. The combination of spices in this recipe creates a depth of flavor that will warm your soul. Whether served over rice or with warm naan bread, this curry is sure to be a hit at your dinner table.
Let’s dive into this delicious recipe!
Ingredients:
800 g Lamb neck
2 Tbsp Seven Colours Grill SeasoningTM
2 Tbsp Oil
1 Tbsp Butter
1 medium Onion, chopped
1 tsp 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 Chilli flakes (optional)
Salt and pepper to taste
Method:
Season lamb with 1 Tbsp Seven Colours Grill SeasoningTM.
Heat 1 Tbsp oil and the butter in a pan, and sear the meat, turning as needed until golden brown. Transfer to a plate.
In a pot, add oil, onion, minced garlic and fry until onion is translucent.
Add canned tomatoes, sugar (to kill the acidity of tomato), curry powder, breyani mix, thyme, paprika, 1 Tbsp Seven Colours Grill SeasoningTM, tomato paste, Worcestershire sauce and lamb stock. Add the seared meat.
Cook on a medium heat until the meat is soft (about 1 hour and 30 minutes) and gravy thickens.
Season with salt and pepper to taste if needed.
