Welsh Lamb Curry with Cranberries
Curry of Welsh lamb (g.g.A.) with cranberries is a recipe featuring fresh ingredients from the lamb category. Try this and other recipes from Spoonsparrow!
Ingredients
- 900 g lean lamb shoulder (from Welsh lamb, diced)
- 15 ml olive oil
- 2 onions (peeled and roughly chopped)
- 2 garlic cloves (peeled and crushed)
- 30 g medium-spicy curry powder
- 20 g fresh grated ginger
- 5 g allspice
- 300 ml lamb stock
- 300 ml cranberry juice
- 30 ml cranberry sauce
- 50 g frozen cranberries (thawed)
- 2 handfuls fresh spinach
- Naan bread (with butter, honey and cinnamon)
Instructions
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1.
Preheat oven to 180°C.
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2.
Heat olive oil in a large oven-safe pan or Dutch oven. Brown the diced lamb on all sides. Once golden brown, add onions, garlic and ginger and cook for another one to two minutes.
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3.
When onions and garlic soften, add curry powder, ginger and spices and stir everything together.
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4.
Add remaining ingredients except cranberries and spinach and bring everything to a boil. Once boiling, cover with lid and continue roasting in the preheated oven for an additional one-and-a-half to two hours until the meat is tender and the sauce thickens.
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5.
After cooking, fold in cranberries and spinach.
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6.
Serve with warm buttered naan bread and drizzle honey and cinnamon on top.
