Sheena’s Special Lamb Curry w/Padron Peppers
700g Shoulder or Leg of Lamb, trimmed of excess fat and cut into small pieces
2 large or 3 medium Onions
3 tbsp Rapeseed oil
3 tbsp Ghee
1 tin of tomatoes
2 fresh tomatoes
4 tbsp Greek yoghurt
100g padron peppers
1 medium potato peeled and cut into 3cm cubes
5-6 cloves of garlic
3 cm Ginger
2-3 Green Chillis (depending on strength and size)
1 flat tsp turmeric
1 tsp Kashmiri chilli powder
1 tsp sea salt (or more to taste)
For grinding (in mortar & pestle or spice grinder):-
10 black peppercorns
1 stick of cassia bark
1 star anise
1 tsp of cumin
2 tsp coriander seeds
8 cardamom pods
2 tbsp chopped fresh mint leaves
2 tbsp chopped coriander
Chappatis to serve and/or steamed plain basmati rice
- Grind the dry spices.
- Puree the fresh tomatoes with the tinned ones
- Mince the garlic, ginger and green chillis
- Blend the onions to a puree with a little water.
- Heat the oil in a large saucepan on a medium heat then add the onions, turn the heat down slightly and keep stirring stir until they are a nice golden colour.
- Add the lamb and the minced garlic, ginger and chillis and give this all a good stir. Then add the sea salt, turmeric and chilli powder and the ground whole spices. Stir once more until a nice aroma arises. Now add the tomatoes and a little water and place the lid on the pan and continue cooking on a low heat for around 45 minutes.
- Add the potatoes and replace the lid, in 30 minutes or so add the padron peppers and place the lid on the pan once more.
- In approx.15 minutes the curry is ready. Stir in the chopped herbs and serve with chappatis or rice or a bit of both.