Beetroot brings a sweet earthy taste to this heart warming curry. Works perfect slowed cooked with diced lamb or even left overs from a roast.
Prep time: 20 mins
Cooking time: 40-60 mins
2 tbsp coconut oil
800g lean diced lamb in small chunks
500g bunch beetroot, peeled and cut into medium chunks
1 red onion sliced
1 red/green pepper sliced
2 garlic cloves
1 tin coconut milk
1 tin of tomato passata
1 tbsp grated ginger
1 tsp of mustard seeds
1/2 tsp of cinnamon
1 tsp of turmeric
A handful of curry leaves
1/2 tsp flaked chillies (for medium heat or add to taste)
1 tsp sea salt
Marinating the meat adds more depth to the flavour. Marinate with ground cumin, crushed coriander seeds and Greeck yogurt up to 6 hours prior to cooking time.
1. If marinating, make a paste with ground cumin, crushed coriander seeds and Greeck yogurt and leave on the meat for at least 6 hours prior to cooking time.
2. In a hot deep frying pan add the coconut oil and mustard seeds. As soon as these start popping, add the grated ginger, sliced onion and peppers and brown slightly. Add turmeric, cinnamon and curry leaves and cook for a further 2 minutes. Add the beetroot. Mix well with a wooden spoon to avoid burning vegetables in the bottom of the pan.
3. Meanwhile, in a separate pan, seal the lamb in a hot pan with some more coconut oil (don't add too much of the marinade or you'll end up boiling the lamb). Once brown add to the vegetable mix.
4. Once all the ingredients are combined add the tomato passata and coconut milk, seasoning and flaked chillies and leave to cook for 40 mins to an hour or until the lamb is tender and breaks easy with the wooden spoon.
5. Add a handful of chopped coriander and serve with steamed pilau rice and your favourite flavoured sides.
Cut out the marinating stage and half the cooking time by adding some left over meat from a roast. Curries are a great quick mid-week supper!