I love curry all year round. There’s nothing better than a homemade curry served alfresco. I enjoy the barbecue but sometimes I just like to slowly cook a good curry during the day to enjoy outdoors with the family.
So when my friends at Aldi asked me to come up with a few summertime recipes, this lamb curry with swede had to be on the menu.
You could also use yellow summer squash for this recipe though the flavour and texture will be slightly different.
I like to serve this recipe with homemade naans. We wrap the saucy chunks of meat and swede up in the naans and wash it all down with lots of good wine.
All of the ingredients used in this recipe can be found at your local Aldi supermarket.
This curry is a real favourite around our house. The contrasting textures of the meat and swede together with the mildly spiced sauce just get it.
I used a whole leg of lamb on the bone which I chopped into bite sized pieces. The small pieces of bone with its delicious marrow really add a lot of flavour. If you prefer to make this easy on yourself, just use boneless leg or shoulder.
In the photo above you will see a green sauce. This is coriander and mint raita and it really goes well here. You can find the recipe here.
International & UK Orders
- 700g leg or should of lamb cut into bite sized pieces
- Vegetable oil for frying
- 1 swede - cut into bite sized pieces
- 1 teaspoon turmeric
- 3 onions - finely chopped
- 2 red chilli peppers
- 2 tablespoons garlic and ginger paste (equal amounts of garlic and ginger blended into a paste)
- 1 400ml tin of chopped tomatoes
- 1 teaspoon red chilli powder
- 1 teaspoon paprika
- 1 teaspoon cumin powder
- Salt and pepper to taste
- Sprinkle the turmeric over the swede pieces and let sit for about 20 minutes.
- Heat enough oil to shallow fry the swede over medium high heat.
- Pour in the swede and fry for about 20 minutes until browned and tender but still al dente - about 80% cooked through.
- Remove the swede and wipe out your wok reserving about three tablespoons of oil
- Toss in the chopped onions and the chillies and fry until the onion is soft and translucent.
- Now add the garlic and ginger paste along with the spices and stir it all up to combine.
- Pour in the tomatoes and meat and add just enough water or stock to cover.
- Simmer for about an hour until the meat is really tender. Don't rush this. The curry is ready when the meat is tender!
- About ten minutes before serving, add the fried swede chunks and continue to simmer until the swede is tender.
- Season with salt and pepper to taste.
- You can serve immediately or cover the curry and let it sit until ready to serve. Letting it sit for a day or two in the fridge actually improves the flavour
Disclaimer: Aldi UK is a sponsor of my blog. I was paid to develop this recipes. The meat and other ingredients were gorgeous. All opinions are my own.
Worth a mention: The spice dabba featured in the above photo is by GitaDini. It is a good piece of kit to have if you like cooking with spices.