This delicious lamb curry recipe serves 4 people and will take around 1hr and 45 mins – it’s well worth the wait. The tender chunks of lamb work wonders with the rich, homemade curry sauce infused with peanuts, beer, ginger, garlic and chilli – it’s a real winner. We’ve used 330ml bottle of 8% ale but you could use a low calorie beer for a lower-calorie option.
- 2 tablespoons peanut oil
- 1 red onion, sliced
- 2.5 cm (1 inch) piece of fresh ginger, chopped
- 3 garlic cloves, finely chopped
- 1 tsp chopped fresh turmeric
- 1 red chilli, finely sliced
- 1 tsp cardamom seeds
- 1 tsp lemongrass powder
- 2 tbsp red curry paste
- 700g (9oz) lamb leg, no bone, cut into 4 cm (11/2 inch) chunks
- 125g (4 1/2 oz) plain yoghurt
- 330ml bottle of 8% ale
- 3 potatoes, peeled and each cut into six pieces
- 1 large handful fresh coriander (cilantro), chopped
- 16 sugar snap peas, topped and tailed
- 16 green beans, topped and tailed
Preheat the oven to 170°C/325°F/Gas Mark 3.
Heat the oil in a flameproof casserole dish over medium heat. Add the onion and cook, stirring often, until lightly caramelised. Add the ginger, garlic, turmeric and chilli and cook, stirring, for 5 minutes.
Stir in the cardamom seeds and lemongrass powder and cook for a few minutes more. Stir in the curry paste and cook until fragrant, then add the lamb pieces and stir well to thoroughly coat all the lamb with the paste. Stir in the yoghurt, bring to a simmer, then add the beer, stirring well to combine. Bring back to a simmer.
Put the lid on the dish, place in the oven and bake for 45 minutes. Stir in the potato and 2 tbsp of the coriander, then replace the lid and bake for another 30–40 minutes – the meat should be quite tender by now.
Add the sugar snap peas and beans and bake, still covered, for a final 5 minutes. Stir the remaining coriander through just before serving.
Top tip for making Lamb and beer curry
A high-alcohol Belgian-style ale from your local brewery would also work great