John's slow-cooked lamb curry
This weeks's healthy takeaway alternative from John Whaite is this lovely Indian-inspired curry, which you can prepare early and slow cook for hours.
Ingredients:
Sunflower oil2 tsp yellow mustard seeds8 green cardamom pods4 whole cloves600g diced lambPinch sea salt flakes2 onions, roughly chopped25g fresh ginger, minced3 large garlic cloves, minced2 tsp hot chilli powder2 tsp ground coriander1 tsp smoked paprika2 fat red chillies, very finely chopped1 x 28g chicken stock pot350ml boiling water
For the roasted broccoli:
1 whole broccoli Olive oilSalt and pepper100g feta cheese, in small chunks
NB: You need a flameproof casserole with lid
Method:
Preheat the oven to 150C/140C fan/gas mark 2
Heat a little sunflower oil in a deep casserole dish over a medium/high heat. Once the oil is hot and looks as though it is shimmering add the mustard seeds, cardamom pods and cloves. Once the mustard seeds start to pop violently, add the lamb and sear the meat for a minute, stirring to coat in the spiced oil.
Add the onions, ginger, garlic, chilli powder, coriander and paprika, and stir to coat the lamb for another minute. Add the remaining ingredients (salt, chillies, chicken stock and water) and bring to a boil.
4, Cover the surface of the curry with a disc of baking paper, then pop on the lid and slowly cook for 4 hours in the oven, checking every hour to ensure the liquid hasn’t evaporated too much – if it has, just replenish with a splash of water. Once cooked, remove from the oven and allow to rest for 30 minutes.
While the curry rests, increase the oven to 200C/180C fan/gas mark 6. Cut the broccoli into 4 wedges, drizzle with olive oil, salt and pepper, then roast for 10-20 minutes depending on the size of the broccoli.". Scatter on the pieces of feta cheese.