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.
Lamb and Fresh Tomato Curry
- 1 lb lamb chopped into bite-sized pieces
- 1 teaspoon fine sea salt plus for to taste
- 1 teaspoon Freshly ground black pepper
- 1 tablespoon vinegar
- 4 tomatoes
- 1-2 tablespoons olive oil
- 1 onion sliced
- 2 cloves garlic minced
- 2 red chilies minced
- 3 tablespoons curry paste
- 1/4 cup plain yogurt
- 1/4 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 1/4-1/2 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.
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