Pete's Lamb Curry (Jamie Oliver) Recipe

Looking for an easy Pete's Lamb Curry (Jamie Oliver) recipe? Learn how to make Pete's Lamb Curry (Jamie Oliver) using healthy ingredients.


Submitted by whirringblender

Makes 8 servings



Thanks to Jamie Oliver forum members for transcribing! http://www.jamieoliver.com/forum/viewtopic.php?id=49157

Recipe Ingredients for Pete's Lamb Curry (Jamie Oliver)

2 tablespoons butter
800 g chopped tomatoes (canned)
285 ml water
2 1/2 lb leg of lamb, diced
1 handful of chopped mint and coriander
1/2 pint natural yogurt
1 salt and freshly ground black pepper
1 lime juice to taste

Hot and Fragrant Rub Mix:
2 tablespoons fennel seeds
2 tablespoons cumin seeds
2 tablespoons coriander seeds
1/2 tablespoon fenugreek seeds
1/2 tablespoon black peppercorns
1 clove
1/2 a cinnamon stick
2 cardamom pods
1 salt and freshly ground black pepper

Curry Paste Ingredients:
5 cm fresh ginger, peeled
2 red onions, peeled
10 cloves of garlic, peeled
2 fresh chillies, with seeds
1 bunch of fresh coriander

Recipe Directions for Pete's Lamb Curry (Jamie Oliver)

  1. Preheat your oven to 170C/325F/Gas 3.

  2. Lightly toast the fragrant rub mix in the oven or under the grill. Chop the curry paste ingredients roughly, add the rub mix and puree in a food processor.

  3. In a large casserole pan, fry the curry paste mixture in the butter until it goes golden, stirring regularly. Add the tomatoes and the stock or water. Bring to the boil, cover with kitchen foil and place in the oven for one and a half hours to intensify the flavour. Remove the foil and continue to simmer on the stove until it thickens. This is your basic curry sauce.

  4. Fry the lamb in a little olive oil until golden, then add to the curry sauce and simmer for around 1 hour or until tender.

  5. Sprinkle with chopped coriander and mint and stir in the yoghurt. Season to taste and add a good squeeze of lime juice. Serve with spiced breads, steamed basmati rice and lots and lots of cold beer.

  6. Feel free to vary the curry by using diced chicken, prawns or paneer, or vegetables like Swiss chard, spinach, peas, cauliflower, fried aubergine, okra, boiled potatoes, chickpeas or lentils.

Categories

Dairy, Herbs, Tomatoes, Vegetables, Main Dish, Indian, Boil, Fry

Nutrition Facts
Serving Size 347.2g
! Some items from this recipe could not be found or sized. This estimate is incomplete.
Amount Per Serving
Calories
419
Calories from Fat
252
% Daily Value*
Total Fat
28.0g
43%
Saturated Fat
12.3g
62%
Trans Fat
0.0g
Cholesterol
110mg
37%
Sodium
136mg
6%
Potassium
428mg
12%
Total Carbohydrates
12.0g
4%
Dietary Fiber
2.8g
11%
Sugars
6.0g
Protein
28.9g
Vitamin A 20% Vitamin C 28%
Calcium 14% Iron 24%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
C+
  Good points
  • Low in sodium
  •   Bad points
  • High in saturated fat
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