This Spicy Lamb Curry really knocked my socks off … maybe I will cut back on the chilli next time!!!

I am not adding any salt to my food so have reverted back to making my own spice mixes for curry’s as the ready made mixes in the store all seem to have salt. I love the process of making my own – so much fun – exploring how different a curry tastes with such minor tweaks to the ingredients. This is a great foundation and you can start exploring making your own!

Spice blend ingredients:

2 teaspoons black peppercorns
2 teaspoons coriander seeds
2 teaspoons cumin seeds
2 teaspoons dried chilli flakes
1 star anise
1 teaspoon cardamon seeds

Method:

Put all the spices into a saucepan and heat on the stove till they start to smoke and pop. I always cough as the chilli starts to heat up!

When you can smell all the flavours releasing, about 3 minutes, take them off the heat and put them into a mortar and pestle them till they are all crushed to a fine powder. You can use a blender, but I prefer the manual process, you can really feel and smell the aroma.

Curry Ingredients:

500g lamb, cubed
2 cups butternut squash, cubed
2 brown onions, finely sliced
2 tablespoons olive oil
Spice mix
2 cups water
3 cups silverbeet, finely sliced

Method:

There are a few ways to make this curry, either in a slow cooker, in the oven or on the stove top. I used a slow cooker, but the principal is the same …

In a large saucepan/oven proof dish/slow cooker lightly brown the onions in olive oil. (If your slow cooker isn’t made to go on the stove top, use a fry pan to start then transfer all to the slow cooker)

When the onion is starting to become clear, add the spice mix and the lamb. Seal the lamb pieces for a few minutes then add the pumpkin and water.

Cover and cook on low for 5-6 hours in the slow cooker; 150℃ in the oven for 5 hours, stirring occasionally so it doesn’t catch or on the stove top on low for 4 hours, stirring occasionally so it doesn’t catch.

When the curry was cooked, the lamb will easily squash under a spoon. Mine was a little watery, so I put it back on the stove and simmered for 20 minutes and reduced the sauce by half. This is when I added the silverbeet because I wanted it with a little ‘bite’ left in it. You can add the silverbeet with 20 minutes or so cooking time. Stir it through well to combine all the flavours.

Serve with love and ENJOY! with love, Sarah