Ripe, juicy tomatoes add a wonderful fresh flavor to the fragrant sauce in this lamb and fresh tomato curry. And for me, curry is all about the sauce! There are plenty of drier curries that would make great Sunday Supper recipes but they are always last on my list.
Many years ago, my husband and I were living in Abu Dhabi where there is a large Indian and Pakistani population so good curry restaurants abound. We either ate out or ordered in at least once a week. He always got the chicken jalfrezi, a relatively dry curry with lots of peppers, tomatoes and tender chicken. I always ordered the chicken maharajah, which came covered in the richest, most succulent sauce. There might well have been ground cashews in there. When I close my eyes, I can still taste it!
Here’s the rub. He always wanted some of my sauce! Nice person that I am, I did share, but not without thinking to myself that he could order his own darn sauce. Am I right?
These days I am way more likely to cook curry at home than to go out, so I always make sure it’s a saucy dish. This particular curry is the perfect Sunday Supper recipe. It’s full of flavor and, thanks to puréed fresh tomatoes, it has plenty of sauce to go round for all the family. If you aren’t lovers of lamb, by all means substitute beef. Certified Angus Beef® back ribs or stew beef would work well.
- 1 lb 13 oz or 840g lamb ribs, chopped into bite-sized pieces
- 1 teaspoon fine sea salt, plus for to taste
- Freshly ground black pepper
- 1 tablespoon vinegar
- 4 large ripe tomatoes (1 lb 11¾ oz or 786g)
- 1-2 tablespoons olive oil for browning the lamb
- 1 onion, sliced
- 2 cloves garlic, minced
- 2 red chilies, minced
- 3 tablespoons curry paste
- ¼ cup or 60g plain yogurt
- Good handful cilantro, chopped
- Season lamb with salt and pepper. Add vinegar and toss to coat. Set aside to marinate.
- Core your tomatoes, cut them in quarters and pop them in a blender. Process until completely liquid. You might have to add about ¼-1/2 cup of water to get them moving.
- In a large skillet over a medium high heat, brown the lamb in batches, and remove to plate.
- Add the sliced onion to pan and cook for a few minutes, until softened.
- Now add in the garlic and chili peppers and stir.
- Add in the curry paste. Stir and fry for a few more minutes.
- Put lamb back in the pan, along with any juices that accumulated. Stir well to cover the lamb with the curry paste, onions and garlic.
- Pour in the puréed fresh tomatoes. Stir well. Bring to the boil then reduce the fire to a slow simmer.
- Cook covered for 45 minutes or until the lamb is tender, stirring occasionally.
- Remove the lid and simmer until the liquid has reduced by half, so the sauce is thick and concentrated. This could take another 10-15 minutes. Taste for salt and add more if necessary.
- Finish by stirring through the plain yogurt and chopped cilantro. Garnish with a dollop more of the yogurt and cilantro, if deserved.
- Serve with rice or naan.
This week our Sunday Supper recipes are all about fresh tomatoes. Check out the link list below to see what our talented tastemakers are sharing. Many thanks to our host, Rini from Healing Tomato, and our event manager, Cricket of Cricket’s Confections.
Sunday Supper Recipes Using Fresh Tomatoes
- Caprese Chicken with Bacon by Family Around The Table
- Cheesy Caprese Pesto Chicken and Quinoa Casserole by Fantastical Sharing of Recipes
- Easy Balsamic Chicken with Tomatoes by Life Tastes Good
- Grilled Chicken and Pasta with Grated Tomato Sauce by A Kitchen Hoor’s Adventures
- Bronzed Tomato Spinach Cheddar Panini by Cindy’s Recipes and Writings
- Ground Beef Curry by Wholistic Woman
- Lamb and Fresh Tomato Curry by Sunday Supper Movement
- One Pan Pork Chop Dinner with Tomatoes by Simple and Savory
- Tuna and Tomato Bento by Ninja Baker
Pizza, Pies, and Pastas
- Angel Hair Pomodoro by Healing Tomato
- Heirloom Tomato Tart by Authentically Candace
- Pressure Canned Homegrown Tomato Sauce by What Smells So Good?
- Savory Tomato Pie with Pre-Made Crust by The Foodie Affair
- Three Cheese Tomato Basil Pie by Jersey Girl Cooks
- Tomato and Caramelized Onions Galette by Brunch-n-Bites
- Tuscan Pasta with White Beans and Tomatoes by A Mind “Full” Mom
- Bacon Caprese Stuffed Portobello Mushrooms by Crazed Mom
- Bloody Mary Mix by Our Good Life
- Bruschetta di Pomodoro by The Freshman Cook
- Caprese Garlic Bread with Arugula Pesto by The Crumby Cupcake
- Slow Roasted Tomatoes by Caroline’s Cooking
- Tomato Cauliflower Rice by Family Foodie
- Tomato Tulips for a Veggie Platter by Sew You Think You Can Cook
- Cheesy Thumbprint Cookies with Green Tomato Strawberry Jalapeno Jam by Soulfully Made
- How to Make Homemade Salsa by Cosmopolitan Cornbread
- IPA (India Pale Ale) Green Tomato Pickles by Gourmet Everyday
- Italian Nachos by A Day in the Life on the Farm
- Marinated Cherry Tomatoes with Cottage Cheese by Cricket’s Confections
- Tomatoes Stuffed with Apple-Walnut Salad Filling by Asian In America
- Tropical Fruit Salsa by Pies and Plots
Soups and Salads
- 10 Minute Greek Inspired Couscous Salad by Sprinkles and Sprouts
- Burrata Caprese Salad with Balsamic Pearls by That Skinny Chick Can Bake
- Cherry Tomato and Preserved Lemon Salad by Shockingly Delicious
- Cupboard Tomato Mozzarella Salad by Food Lust People Love
- Fresh Tomato and Couscous Salad by Basic N Delicious
- Fried Green Tomato BLT Salad by Palatable Pastime
- Rustic Dill Tomato Soup by Hot Eats and Cool Reads
- Summer Tomato and Bread Soup by Monica’s Table
- Tomato & Roasted Red Pepper Soup with Pimento Grilled Cheese by Bottom Left of the Mitten
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