Smoked a whole leg of lamb whilst practicing ribs last week then froze it ready for curry night, couldn't wait any longer so i decided last night was curry night and it turned out....really very tasty.
This would easily feed 4 people, i dont tend to write stuff down just go with feeling / taste so actual quantities may vary a little but not massivley........why not give it a try
Dont be scared of the scotch bonnet the heat cooks out Just be sure to wash your hands after handling , i like hot curry and would class this as mild to medium.
Ingredients:
Whole leg of lamb
(Lightly covered with mild yellow mustard, lil salt & pepper then tiniest amount of SYD rub, smoked over apple chunks)
2x Medium white onions
2x Large spring onion (green part only)
1x Scotch bonnet chilli pepper
1x Large red (hot) Chilli
1/2 x Red, orange and yellow peppers
1x Sweet Ramiro pepper
3x Cloves "Black garlic" (available at tesco, check it out!)
250 grm Chesnut mushrooms (not necessary, i just like em)
2x Lge Waxy potatoes
1/2 Inch ginger (fine chopped)
Juice of 1 lime
1x Pint chicken stock (top up to cover meat)
1/3 can coconut milk
Lge bunch Corriander
Lge bunch flat leaf parsley
2x Bay Leaves
1x Level tbsp mild curry powder
1x Level tbsp all purpose seasoning
2x Heaped tbsp - Indonesian "seven seas" curry powder (seasoned pioneers)
2x tsp cayenne pepper
Good pinch of salt and cracked black pepper to taste.
All thrown in a pot with approx 6 tbsp of rapseed oil, just need to soften onions, peppers etc but because the meat was already cooked it took only about an hour on a low heat.........
Oh......and some rice of your choosing, i think a pea pilaf would be a good hit for next time