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A bowl of slow-cooked lamb curry with natural yoghurt, fresh coriander and mint, finished with Wilson’s Ginger Flavoured Lime Juice

Lamb Curry with Ginger & Lime

A deeply spiced, slow-cooked lamb curry built on a fresh blended paste of ginger, red chilli, garlic and red onion — simmered with plum tomatoes and stock until the lamb is tender, then finished with Wilson’s Ginger Flavoured Lime Juice, natural yoghurt and fresh herbs.
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Prep Time 20 minutes
Cook Time 1 hour 40 minutes
Total Time 2 hours
Servings: 8
Course: Main Course
Cuisine: Indian, South African
Ingredients Method Notes

Ingredients
  

  • For the spice rub:
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1½ tsp turmeric
  • 1 tsp ground cinnamon
  • 1 tsp ground cardamom
  • 1 tsp smoked paprika
  • ½ tsp ground cloves
  • ½ tsp freshly ground black pepper
  • 1 tsp fine salt
  • For the curry paste:
  • 5 cm piece of fresh ginger peeled and roughly chopped
  • 2 red onions peeled and quartered
  • 10 cloves of garlic peeled
  • 2 fresh red chillies roughly chopped
  • 1 bunch of fresh coriander stalks and all
  • 3 –4 tbsp Wilson’s Extra Virgin Olive Oil
  • For the curry:
  • 1.5 kg leg of lamb bone out, cut into 3–4cm chunks
  • 2 tbsp unsalted butter
  • 2 × 400g tins quality plum tomatoes
  • 300 ml lamb or chicken stock
  • Wilson’s Extra Virgin Olive Oil for browning
  • To finish:
  • 1 –2 tbsp Wilson’s Ginger Flavoured Lime Juice
  • 250 g natural yoghurt
  • 1 handful of fresh mint and coriander roughly chopped

Method
 

  1. Mix all the spice rub ingredients together in a small bowl. Toss the lamb chunks with half the spice rub and set aside while you make the paste.
  2. Place the ginger, red onions, garlic, red chillies, coriander and the remaining spice rub into a blender. Add 3–4 tablespoons of Wilson’s Extra Virgin Olive Oil and blend to a rough paste. A little texture is fine.
  3. Heat a good splash of Wilson’s Extra Virgin Olive Oil in a large heavy-based pot over high heat. Brown the lamb in batches — don’t crowd the pan. You want real colour, not steam. Remove each batch and set aside.
  4. Reduce the heat to medium. Add the butter, let it melt, then tip in the curry paste. Cook for 8–10 minutes, stirring regularly, until the paste darkens and smells fragrant. If it catches, add a splash of water.
  5. Return the lamb to the pot. Pour in the tinned tomatoes — break them up with a spoon — and add the stock. Stir to combine. Bring to a gentle boil, then cover and reduce to a low simmer.
  6. Cook for 1 hour to 1 hour 15 minutes, stirring every 20 minutes, until the lamb is completely tender and the sauce has thickened. If the sauce is too thin, remove the lid for the last 20 minutes.
  7. Take the pot off the heat. Stir in the Wilson’s Ginger Flavoured Lime Juice — start with one tablespoon, taste, and add more if you want more brightness. Stir in half the yoghurt.
  8. Serve with the remaining yoghurt on top, scattered with fresh mint and coriander. Rice or roti alongside.

Notes

Adapted from Peter’s Lamb Curry in Jamie Oliver’s The Return of the Naked Chef.
 
The Wilson’s Ginger Flavoured Lime Juice goes in off the heat, after the long simmer. Heat kills the fresh citrus brightness you want it to contribute. One tablespoon is usually enough — taste before adding more.
 
This curry is better the next day. Make it ahead if you can — the flavours settle and the sauce thickens overnight in the fridge. Freezes well in portions for up to 3 months.