Warming lamb curry
- January 2014
- Serves 6
- Hands-on time 45 min, simmering time 1 hour 15 min
In winter, colds are lurking on street corners like muggers, and they should be seen off with a hot lamb curry. Cinnamon, fennel, nutmeg and chilli spice this lamb fillet beautifully.
- 27.5g (13.6g saturated)
- 6.8g (5.2g sugars)
Deseed or omit the chillies for a milder curry.
Make the curry up to a day ahead, cover and chill. Or, freeze the finished curry for up to 3 months. Defrost thoroughly before reheating.
Ghee is a kind of clarified butter. Find it in Asian grocers or in the world food aisle at supermarkets. Coconut water is what you hear splashing when you shake a fresh coconut – it’s not coconut milk, which is made from the grated flesh.
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