How to make a curry

Making a curry can seem quite daunting, but actually it’s very straightforward. When you listen to seasoned curry chefs, what comes out is that the basis of a great curry is how long you cook the onions for. Essentially, the longer and deeper in colour, the better off you are: it provides the base.

Used in this recipe

Lamb, Diced (500g)

£16.15 £3.23/100gAdd to box

Beef Shin, Diced (500g)

£10.45 £2.09/100gAdd to box

Free Range Chicken Breast, Diced (400g)

£8.45 £2.11/100gRead more

Free Range Diced Goat Meat (500g)

£16.65 £3.33/100gAdd to box

Prime Pork, Diced (500g)

£6.95 £1.39/100gAdd to box

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Ingredients

50ml of vegetable oil
500g diced onions
25g curry powder (hotter the better)
1kg of diced lamb (or if you prefer beef, chicken, venison or mutton)
1tsp of tomato puree
2 heaped tablespoons of Thai Green or Red Curry Paste
2 crushed garlic cloves
50g sliced ginger
2 x 400g of chopped tomatoes
750ml of chicken, beef or lamb stock
1tsp cumin seeds
1 chilli chopped (optional)

Method

Heat the oil on medium heat in a heavy frying pan and gently cook the onions until almost black. That will take about 20 minutes.
In a separate pan, sear or brown your meat.
Add the curry powder to the onions, and then add the cumin seeds, the chopped chilli together with the curry paste, the garlic and ginger, chopped tomatoes and stock and bring to a gentle simmer.
Add the browned meat to the main pan and cooking for 5-10 minutes.
Place all the ingredients into a casserole dish and put in the pre-heated oven (180c) with the lid on for 1 hour checking after 45 minutes. You may want to add more liquid if the curry is looking a bit dry

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