Curried lamb, parsnip and chard
This satisfying lamb curry was a favourite at curry night at River Cottage Axminster. Please note this recipe uses slow-cooked lamb so make sure you prepare your lamb before you start.
Add a little light rapeseed oil to a heavy-based pan, when hot add the bashed fennel, cumin, coriander seeds and toast for a minute or two. Add the garlic and chilli to the pan and fry until the garlic turns golden brown.
Next, add the leeks and chard stems and cook until the leeks start to soften, add the curry powder and cook further for a few minutes.
Add the coconut milk and rapidly boil until slightly reduced then add the tomato puree and black onion seeds and cook until the leeks are soft and it forms a lovely thick sauce. When ready, add the roast parsnips, lamb shoulder and the chard leaf, cook until the chard leaf has wilted
Season and add the fresh coriander to serve.
140g Leeks, trimmed and sliced
1tsp Bashed Fennel seeds
1tsp Cumin seed Bashed
1tsp Coriander seeds Bashed
5G Garlic peeled and sliced
5G Red chili finely chopped
5G Curry powder essentials
150G Coconut milk
10G Fresh coriander chopped
1tsp Black onion seeds
30G Tomato puree
70G Chard stalks finely chopped
50G Chard leaf, roughly cut
50G Parsnips peeled, de-cored weight roll cut and roasted
1tbsp Light rapeseed oil
100G Lamb braising liquor
200G Slow cooked lamb shoulder