Delicious UK – (10)October 2019

Lambandbeetroot
yogurtcurry
SERVES4-6.HANDS-ONTIME35 MIN,
OVEN TIME 2½–3 HOURS.

MAKE

AHEAD

Marinatethelambupto
2 daysaheadandkeep
coveredinthefridge.
Coverleftoversandkeepinthe
fridgeforupto4 daysorfreezefor
upto3 months.Reheatina panwith
a splash of water until piping hot.

• 4 garliccloves,peeled


• 4cmfreshginger,roughly chopped


• 2 tspcuminseeds


• 1 tspcorianderseeds


• 1 tspgroundturmeric


• 150gfull-fatnaturalyogurt


• 800gBritishlamb neck, cut into
  4cmchunks


• 3 tbspgheeorsoftenedbutter


• 3 onions,finelysliced


• 2 freshgreenchillies


• 500grawbeetroot,peeled and
  cutinto3cmwedges


• 2 tbsptomatopurée


• 6 greencardamom pods


• 4 cloves


• 500ml good quality beef stock
  
  
  • Flatbreadssuchas chapatis or
    naan to serve
  
  
  
  

USEFULTOHAVE...

• Food processor

YOU’LLALSONEED...

• Largeflameproofcasseroleor
  ovenproof saucepan with lid

1 Putthegarlicandgingerina food

processorwiththecumin,coriander,

turmericanda goodpinchofsalt

andblackpepper.Whizztoa paste,

thenaddtheyogurtandwhizzagain.

(Orbasheverythingina pestleand

mortaruntilsmooth, then stir in

theyogurt.)

2 Putthelambina glassorceramic

bowl,spoonoverthemarinade,then

stirtocoat.Coverandmarinateinthe

fridgeovernight(seeMakeAhead).

3 Thenextday,heattheovento

170ºC/150ºCfan/gas3½.Putthe

casseroleorsaucepanovera

low-mediumheat,addthegheeor

butter,thenaddtheonionstothe

panandcookfor 10 minutesuntil

theystarttosoften.Addthelamb

(shake off any excess marinade),

turnuptheheatandcook,stirring

occasionally,tobrownthemeat.

4 Oncethemeathasbrowned,

piercethechillieswitha sharp

knife,thenaddtothelambwiththe

beetroot,tomatopurée,cardamom

andcloves.Fryfora fewminutes,

thenaddtheremainingmarinade

andthestock.If themeatisn’tquite

covered,topupwitha littleextra

stockorwater.Bringtothe boil,

thencoverwiththelid.

5 Transfertotheovenandcookfor

2-2½hoursuntilthelambistender.

Removethelid,turnuptheheatto

190ºC/170ºCfan/gas5 andcookfor

a further20-30minutesuntilthe

saucehasreducedandthickened.

Tasteandadjusttheseasoning,then

servewithflatbreadssuchas

chapatisornaan,if youlike.

PERSERVING(FOR6)375kcals,

19.7gfat(9.6gsaturated),32.7g

protein,14.5gcarbs(12.4g sugars),

1gsalt,4.5gfibre

WINEEDITOR'SCHOICEResistthe

temptationtogofora heavyred

hereandturntoa simpleyoung

Chileancarmenèreorunoaked

(sin crianza) rioja instead. →

deliciousmagazine.co.uk 55

at home.