Lamb & Okra Curry Recipe - National Curry Week UK
Talking of the National Curry Week, it brings a lot of excitement for me because I am myself really fond of curry, and I cook it quite often at home. This year, the 22nd annual curry week falls between the 5th - 11th of October.
The first National Curry Week, that was founded by Peter Grove took place in October 1998 and the idea was not just to appreciate the Indian restaurant industry but also to raise funds for charity. Curry is one of the favourite takeaways in the UK, and people's love for curry is growing stronger which is increasing the importance of the curry week each year.
You can also get involved in the National Curry Week - by hosting a curry night at home, by eating out or by simply getting some from a takeaway. Below, I am sharing a Pakistani classic curry recipe called Lamb and Okra curry that can be enjoyed as a main course with some Chapati (Indian flatbread) or Naan bread. It's quite a simple recipe that can be cooked without a fuss. The combination of cubed lamb pieces and vegetable makes it a hearty meal for all!
The Major Ingredient - The Lamb!
Lamb is a versatile ingredient, lamb is loved by people from all cultures and walks of life. The numerous recipes that can be created by using different cuts of lamb make it a perfect ingredient for everyday meals or for special occasions.
Lamb Try it, Love it
The idea behind the EU funded Lamb Try it, Love it campaign is to encourage people to identify the unique flavours of lamb and to add more of it to their diet. Lamb and okra curry can definitely be one of the best midweek meals for the entire family especially because the premium lamb produced by the European farms using sustainable practices ensures a protein-rich diet. There is absolutely nothing like fresh lamb, and we should appreciate the contribution the farmers make to the local economies with all the hard work they do on their farms.
Variety of Cuts of Lamb
Being quite a versatile ingredient, lamb can be used in various recipes, with curry being one of the most popular. Although lamb has various cuts which are used for different recipes, it is not necessary to use the premium cuts all the time. Even the economical cuts do justice to the curries and boneless lamb pieces are perfect, especially if one's cooking for a family meal. There are several other curries which can be conveniently cooked within 30 minutes for an affordable dish that is full of flavour!
Health Benefits of Lamb
High quality lamb produced by the European farmers is naturally rich in proteins and also contains several natural vitamins and minerals’ please refer to this
blog post for the health benefits. If you haven't mixed lamb in your everyday diet, give it a go. Once you try it, you're definitely going to love it! For more information on lamb and the lamb try it, love it campaign, click
here.
INGREDIENTS FOR LAMB & OKRA CURRY:
5 tbsp oil
2 medium sized, finely sliced onions
2 large, sliced tomatoes
1 tsp ginger paste
1 tsp garlic paste
500 grams lamb cubes (leg), cleaned & washed well
1 tsp turmeric powder
1 tsp red chilli powder
Salt, as required
4 whole cloves
½ tsp coriander powder
2 cups of water
300 grams whole okra (fresh or frozen)
2 slit green chillies
A pinch of garam masala powder
INSTRUCTIONS:
Use either a pressure cooker or a normal pot, turn on the stove and add 5 tbsp oil.
Add sliced onions and sauté them until they turn brown.
Once done, add the sliced tomatoes and sauté well.
The next step is to add ginger and garlic paste.
Add cubed lamb pieces in the pot and cook until they turn from red to light brown.
Once the colour of the meat changes, add turmeric powder, red chilli powder, salt, whole cloves, coriander powder and stir well.
Add 2 cups of water.
After the lamb is cooked, add okra in the pot.
Add 2 slit green chillies
Cover the lid and leave to cook on low heat until the okra is fully cooked (this should take 10-15 minutes, but do not close the lid tightly - just place it on top of the cooker).
Once both the lamb and okra are cooked, sprinkle a pinch of garam masala.
Turn off the stove and serve hot with roti, either Indian flatbread or naan bread).
QUICK COOKING TIP:
It is advised to fully cook a batch of lamb cubes (lamb cut: leg) and store it in small boxes in the freezer as this would greatly help in reducing the total cooking time. Perfect idea for quick midweek meals!
The lamb will cook much quicker if a pressure cooker (15 minutes) is used instead of a normal pot (1-1.5 hours).
Preparation time: 10 minutes
Cooking time: 30 minutes in a pressure cooker
& up to 2 hours in a normal pot
Serves: 4-6
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