National Curry Week: The Only Curry Recipes You Will Ever Need.
Curry is widely regarded as the nation’s favourite dish. It is national curry week again and to celebrate, we have scoured the internet to find the most popular curry recipes – one for vegetarians and one for lamb lovers.
Melissa Clark’s West Indian Lamb Curry (2 hours cooking time – serves up to 8)
With a 5-star Google rating from 358 votes, Melissa Clark’s West Indian Lamb Curry is a must for any curry fan. This curry has heat from the Scotch bonnet peppers and plenty of aromatic allspice flavour that “gets better as it sits”. It is a popular dish in the West Indies but in this recipe, goat has been replaced with lamb because it is more accessible – if you can find goat, it is recommended that you use it.
Credit : NYT Cooking
Ingredients
- 3lbs boneless lamb stewing meat
- Curry powder
- Salt
- Ground ginger
- Black pepper
- White onion
- Spring onions
- Garlic cloves
- Fresh ginger
- Whole allspice berries
- Fresh thyme leaves
- Extra-virgin olive oil
- Water
- 340g diced potato
- 50g diced carrots
- 1 or 2 diced Scotch bonnet pepper
To serve
- Cooked rice or coconut rice
- Lime wedges
- Mango chutney
- Fresh coriander leaves
Method
- Cut the lamb into 2-inch chunks and pat dry with paper towels before placing in a large bowl.
- In a separate bowl, combine 1tbsp salt, 1tsp ground ginger, 1tsp black pepper and 1tbsp curry powder. Add to the lamb, coat well and set aside.
- Dice up 1 onion, 2 spring onions, 4 garlic cloves, 1cm of fresh ginger, 4 allspice berries, 1tsp fresh thyme leaves and add to a blender with the 2tbsps extra-virgin olive oil. Blend to a paste.
- Rub the paste over the lamb chunks, cover and refrigerate – for best results leave overnight.
- In a deep pan heat 2tbsps of oil over a medium-high heat. Add 2tsps of curry powder and cook for 30 seconds or until fragrant.
- Add a third of the lamb. Once browned on all side, remove from the pan and set aside. Repeat until all the lamb is browned. Add more oil if the meat begins to stick.
- Return all of the lamb to the pan, add water until it just covers the meat and bring to a simmer – cook for 45 minutes.
- Stir in the potatoes, carrots and Scotch bonnet pepper and cook for a further 45 minutes or until the meat is cooked and the vegetables are tender.
- Move the meat and vegetables to a separate bowl leaving the liquid in the pan and simmer for 15 minutes, or until it has reduced into a thick sauce. Season to taste.
- Pour the sauce over the meat and serve with rice, lime wedges, mango chutney and fresh coriander leaves.
Tasty’s Simple Veggie Curry (30 minutes – serves 4) – suitable for vegans
Sometimes the simplest things are the best, as Tasty’s Simple Veggie Curry shows. It is quick, easy, healthy and tasty plus it is a cheap vegetarian alternative that is also suitable for vegans. 166 people have given this curry 5 stars on Google and 99% of them would make it again.
Credit : Tasty
Ingredients
- Water
- Salt
- 2lbs potato
- Vegetable oil
- 1 diced onion
- 4 garlic cloves, finely diced
- Cumin
- Cayenne pepper
- Curry powder
- Black pepper
- Fresh ginger
- 1 can of chopped Tomatoes
- 1 can of chickpeas
- 425g peas
- 1 can of coconut milk
To serve
- Jasmin rice
- The pickle of your choice
Method
- Chop the potatoes into 1-inch cubes. Add them into a deep pan, cover with water, add salt and boil for 12 minutes or until tender. Drain, then set aside.
- Add 1tbsp of oil to a pan over a medium heat and then add the diced onion and garlic. Cook for 5 minutes until the onions are translucent
- Add 2tsps of cumin, 1tsp of cayenne pepper, 4tsps of curry powder, 1tsp of salt, 1tsp of black pepper, 2cm of finely diced fresh ginger, chopped tomatoes, chickpeas and peas. Bring to the boil.
- Add the coconut milk and the potatoes, increase a medium high heat and simmer for 5 minutes.
- Serve and enjoy.
Do you have a favourite curry recipe? Why not share them in the comments below? Head over to our Facebook and Twitter pages to share pictures of your national curry week celebrations – whilst there, do not forget to follow us.
Are you still hungry? Try this for dessert.