Ingredients Jump to Instructions ↓

  1. 2 tablespoons peanut oil

  2. 1 red onion, sliced

  3. 2 1/2 cm (1 inch) piece of fresh ginger, chopped

  4. 3 garlic cloves, finely chopped

  5. 1 tsp chopped fresh turmeric

  6. 1 red chilli, finely sliced

  7. 1 tsp cardamom seeds

  8. 1 tsp lemongrass powder

  9. 2 tbsp red curry paste

  10. 700g (9oz) lamb leg, no bone, cut into 4 cm (11/2 inch) chunks

  11. 125g (4 1/2 oz) plain yoghurt

  12. 330ml bottle of 8% ale

  13. 3 potatoes, peeled and each cut into six pieces

  14. 1 large handful fresh coriander (cilantro), chopped

  15. 16 sugar snap peas, topped and tailed

  16. 16 green beans, topped and tailed

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 170°C/325°F/Gas Mark 3.

  2. Heat the oil in a flameproof casserole dish over medium heat. Add the onion and cook, stirring often, until lightly caramelised. Add the ginger, garlic, turmeric and chilli and cook, stirring, for 5 minutes.

  3. Stir in the cardamom seeds and lemongrass powder and cook for a few minutes more. Stir in the curry paste and cook until fragrant, then add the lamb pieces and stir well to thoroughly coat all the lamb with the paste. Stir in the yoghurt, bring to a simmer, then add the beer, stirring well to combine. Bring back to a simmer.

  4. Put the lid on the dish, place in the oven and bake for 45 minutes. Stir in the potato and 2 tbsp of the coriander, then replace the lid and bake for another 3040 minutes the meat should be quite tender by now.

  5. Add the sugar snap peas and beans and bake, still covered, for a final 5 minutes. Stir the remaining coriander through just before serving.


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