I'm sitting here writing this blog, smelling the beautiful aroma of this curry filling my house, and my stomach is rumbling wanting to taste it because it smells that good!
With the weather starting to get cooler here in Australia, people's minds often turn to comfort food - and there is nothing more comforting than a bowl of curry with beautiful fragrant rice and some Naan bread.
I love Indian style curries that have potato and vegetables in them. It reminds me of the old fashioned curries we had in winter while growing up. It also reminds me of the days when I lived in Ireland and you would rug up in 50 layers of clothing against the cold (OK maybe 10) and race down to the local curry shop to get a curry and rice for dinner.
The twins are slowly getting used to spice in foods, so this curry is quite mild and a great meal for the family.
This curry blend is the perfect balance of spice and herbs for my family. It can be made using any store bought curry powder, and you can adjust the amount of curry powder used to suit your own tastes.
This recipe can easily be made on the stove top, or in the slow cooker on low for 6-8 hours (or 4 hours on high) depending on how quickly your slow cooker cooks.
Prep 15 min // Cook 2 hrs
500g diced lamb
1 potato peeled and chopped into small pieces
1/2 cup sweet potato cut into small pieces
1 carrot cut into small pieces
2 bay leaves
8 cloves garlic crushed
1 onion diced
2 curry leaves
2 bay leaves
1 tin crushed tomatoes
1/2 cinnamon stick
1 tin coconut milk
1/4 cup cherry tomatoes halves
3 tsp curry powder (I used my own blend that is very mild so adjust if using a store bought blend to suit your tastes)
Rice and Naan bread to serve.
In a saucepan heat 2 tbs oil, then saute the garlic and onion for 2 minutes.
Add the lamb and curry powder, stirring through to brown the lamb.
Add the vegetables, stir well and cook for 2 minutes, coating the vegetables with the curry powder.
Add the tin tomatoes, bay leaves, curry leaves and cinnamon stick and reduce the heat to low, place the lid on and leave to simmer stirring every now and then.
When the lamb is tender and the vegetables are cooked stir through the coconut milk and let simmer for another 15 minutes.
Serve hot with rice and Naan bread.
I love cooking aromatic rice with this curry while I am simmering the coconut milk.
Add butter, garlic and 1/2 tsp turmeric to a pan and saute until the garlic has softened.
Add 2 cups of long grain rice to the pan with 3 cups of chicken stock and 1 bay leaf.
Bring to the boil then reduce the heat to low and let it simmer for 20 minutes.
Let it rest and serve with the curry. You can also add cumin and cinnamon for an authentic Indian flavour.