Our Goan curry with lamb is packed with flavour, is not too spicy as the coconut balances out the heat, and is an easy curry to cook from scratch.
Goan Lamb Curry
There’s always a worry that curries can be too hot, but that’s not an issue when you’re in charge.
In this curry recipe, the coconut mellows the spice from the chillis.
Depending on how spicy you like it, you can choose to add less or more chillis.
Three small chillis will make your curry hotter and choose two chillis if you want a more medium curry.
How to make it cheaper
It’s far cheaper to make a Goan curry fakeaway at home than reaching for your phone or online delivery service.
However, you can, of course, make it cheaper.
We used fresh lamb to make this curry…this time.
However, it’d be fine to use leftovers from your Sunday roast if you’ve cooked a whole leg of lamb.
T0 get the costs down more, look to cook with frozen diced lamb instead.
You will need to adjust the cooking time; however, I’ve found that most packs of frozen lamb allow you to cook from frozen.
Alternatively, if you’re not a fan of lamb, this Goan curry is very versatile. Instead, use chicken, fish or vegetables in your curry.
Cooking from scratch may seem a bit daunting (and very expensive) when you first start. If this is your first fakeaway, you’ll likely be worrying that there are a lot of spices you don’t have poking about in the back of your cupboard.
Don’t worry though, the more you cook, the more you’ll use them, and your pots of spices will get used in all sorts of different tasty dishes.
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Also, this recipe calls for a mortar and pestle.
If you don’t have a set, put it on your Christmas list as they’re super-useful and look great on your kitchen counter!
However, if you don’t have one to hand and don’t want to buy one, you may have a coffee grinder (be sure to give it a VERY good clean out before and after), a food blender, or do it by hand and crush the spices with a rolling pin.
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- 700 g lamb £8
- 1 onion 10p
- 4 garlic cloves 4p
- 1 inch fresh ginger 2p
- 1 tsp garam masala 13p
- 1 tsp coriander seeds 19p
- 1 tsp mustard seeds 7p
- 1 tsp turmeric 10p
- 400 ml lamb stock 19p
- 2-3 small fresh chillies 40p
- 400 ml coconut milk 90p
- 1 tbsp desiccated coconut 6p
- 2 tsp mango chutney 4p
- 1 tbsp oil 2p
- 1 tbsp lime juice 5p
- Salt and pepper 1p
- Crush the mustard and coriander seeds together in a pestle, then transfer to a dry hot non-stick pan and cook until spices have infused (about 2 minutes).
- Add the chopped onion, garlic, chillies and ginger with a little oil and cook for 5-6 minutes on a medium heat.
- Then, add the lamb and cook for a further 5 minutes until the lamb is slightly brown.
- Add the rest of the dry spices (turmeric, garam masala) and cook for another 2 minutes.
- Then add the stock, lime juice, mango chutney, and salt and pepper to taste, and cook on a medium heat for approximately 30 minutes until the meat is tender (cooking time dependant on the cut of lamb used).
- Finally add the coconut milk and desiccated coconut, cook for another 30 minutes to allow the flavours to infuse.