Try this sticky lamb curry traybake

This recipe has everything needed to warm to the cockles of dad’s heart. There’s curry, there’s lamb – and just to make things easier on you (the cook), we’ve turned it into a traybake. Meet the easy lamb curry traybake.

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Serves: 4 
Preparation time: 10 minutes  
Cooking time: 2 hours 30 minutes 
 

Ingredients:

  • Woolworths Free Range Leg of Lamb Cubes, 1.1kg 
  • Onion, 3 sliced
  • Fresh ginger, 1 x 5 cm peeled and thinly sliced 
  • Half a head of garlic cloves, thinly sliced 
  • Butter or ghee, 100 g 
  • Woolworths Vindaloo Paste 1 x 50g sachet
  • Woolworths whole unpeeled cherry tomatoes, 2 x 400g cans 
  • Beef stock liquid concentrate sachets, 2 x 25g 
  • Curry leaf sprigs, 3-4 
  • Naan bread, to serve 
  • Fresh coriander, to serve
  • Plain yogurt, to serve
  • Woolworths Bombay Potatoes, to serve

Method:

  1. Preheat the oven to 200C. Melt half the ghee and brown off your lamb in batches in a hot, large deep baking tray or a large, heavy-bottomed saucepan that can go into the oven. Brown until well caramelised.
  2. Pour off the lamb fat into a bowl and reserve. Once you have sealed your meat, reduce the heat slightly. Add the onions to soften and then add ginger, garlic and vindaloo paste along with the remaining ghee. Stir for a few minutes until fragrant. 
  3. Add the tinned tomatoes. Use one empty can to fill with warm water – either add this directly to the saucepan and then add the two stock sachets and stir to combine, or add the stock to the water in the can, combine and add to the saucepan.
  4. Add the lamb back to the deep tray or saucepan. Add fresh curry leaves, cover with a lid or baking paper and roast for 2 hours, covered. Remove from the oven and rest for 20–30 minutes before serving. 
  5. To serve, panfry Woolworths Readymade Naan in ghee or butter until golden brown; toss in a few curry leaves or spring onions to your preference. Serve the curry warm with naan bread to scoop, Bombay potatoes and plain yoghurt. 

*What to drink with this? A spicy curry goes well with a Chenin blanc that itself has a bit of spice – and a viognier would also hit the spot.

Feeling inspired to cook something with a bit of spice?

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