Lamb Curry

Posted by Siobhan Berry · May 13, 2016

Flavourful and satisfying, this lamb curry is the perfect weeknight dinner the kids and family will enjoy. Simply adapt for your weaning baby by pureeing to the desired consistency.

It's also perfect for batch cooking; make it ahead of time so that you can have it on hand for those busy weekday nights. Dinner solved in no time!

We served this delicious lamb curry with some mashed potato for a change. It's also great paired with rice or quinoa.

Cook time: 2 hours
Makes: 4 Adult portions

Ingredients

1 tbsp olive oil

1 kg shoulder of lamb, cubed

1 large onion, finely chopped

3 cloves of garlic, minced

1 red chilli, de-seeded and thinly sliced (optional)

1 tsp grated ginger

1 1/2 tsp ground cumin

1 tsp ground coriander

1 tsp ground tumeric

400g tin chopped tomatoes

500ml low salt lamb or beef stock

1 bay leaf

Method

Heat the oil in a large pan and brown the lamb. Remove from the pan and set aside.
In the same pan, cook the onions for 5-6 minutes. Add in the garlic and chilli and cook for a further 2 minutes. Add the ginger, cumin, coriander and turmeric.
Return the lamb to the pan along with tomatoes, stock and bay leaf.
Bring the mixture to the boil. Reduce the heat and simmer uncovered for 1 1/2-2 hours, until the meat is tender and the sauce has reduced.
For your baby, chop into bite size pieces to serve as a finger food. Or, for a baby not able for texture, blend to a purée, adding more stock to loosen the purée. Serve with mashed potato.

Weaning and Storage
6-7 months - Smooth and slightly thicker puree, no lumps
7-8 months - Thicker puree with increased texture
8-9 months - Minced and mashed with soft lumps.
9-12 months – Minced and finely chopped.

Our award winning Starter Weaning Set set has all the pots you need to batch cook, portion and safely store food for your weaning baby.

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