I’ve tried many variations of this curry but this is the best. I’ve simplified the recipe as much as possible as there are a lot of ingredients. Rather than toast whole spices, I have thrown the ground versions into the paste. To save on chopping, the garlic and ginger are also added to the paste. I promise the flavour isn’t compromised.

For the Curry Paste
4 cloves garlic
1 thumb-sized piece fresh root ginger
100g jarred roasted peppers
1 tablespoon paprika
1 teaspoon smoked paprika
2 teaspoons garam masala
1 tsp turmeric
½ tsp Maldon salt
2 tbsp groundnut oil
1 fresh red chilli
30g fresh coriander
2 tsp ground cumin
2 tsp ground coriander
1 tsp black pepper
For the Curry
800g lamb neck fillet cut
2 medium onions chopped
1 fresh red chilli chopped
groundnut or vegetable oil
a knob of butter
4 bay leaves
2 tbsp Belazu balsamic vinegar
1 x 400g chopped tomatoes
800ml chicken stock
2 handfuls of red lentils
fresh coriander leaves
Tims Dairy Greek Style Natural Yogurt to serve

Blitz all the paste ingredients in a food processor.
Warm a large pan and add 1tbsp oil and the butter. Add the onions and colour for 5-10 minutes. Add the lamb pieces and seasoning and cook until lightly browned. Add the balsamic vinegar and cook for 2 minutes, then add the tomatoes, stock and curry paste.
Stir in the lentils and bring to the boil. Either simmer for 2 hours checking it doesn’t stick to the bottom or put in a slow cooker or low oven (140 degrees) for 4-6 hours until the lamb is falling apart.
Serve with rice, a dollop of Tims Dairy Yogurt and the fresh coriander leaves.



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