Birmingham plays home to an Asian population of several thousand, and one thing we pride ourselves on is making a good curry. Britain loves curries, we recently voted them our most popular dish, over Fish and Chips.
A good curry is far from complicated to make and just needs a little time to allow the flavours to blend together. A good curry doesn’t need to be exceedingly hot, just very tasty and slowly cooked. For the Lamb Tikka recipe you will need:
- Two lamb steaks
- Two onions
- A good handful of mushrooms
- One tin of tomatoes
- Tomato puree paste
- Ginger Paste
- Garlic Paste
- Mint Yoghurt dressing
- Corn flour (just to thicken)
- Dried chillies as an option
Firstly take a red meat board and knife and dice the lamb into chunks. Then take a vegetable board and knife. Slice the mushrooms, then peel and cut the onions into wedges.
Coat the lamb in the tikka spices, all over. Heat a little oil in a cooking pot and fry the lamb cubes until they are nice and brown. Then set them aside on a small plate.
Next, fry the onions and mushrooms in the same pan. They will absorb the tikka spices left by the lamb. Once they are nice and soft, add the lamb and stir in. Add a tablespoon of garlic paste and a teaspoon of ginger paste.
Next, add the tin of tomatoes and two tablespoons of tomato puree. Stir well and reduce heat to simmer.
Place a lid over the top and leave it to simmer for half an hour. Stir from time to time.
After half an hour add two tablespoons of mint yoghurt dressing. Stir well and have a taste. If it is a little bland, add a palm full of dried chillies and a little salt and pepper. And then a tablespoon of sugar if you like. If the mix is too thin add a little corn flour paste. Keep stirring and allow to simmer for a further fifteen minutes.
Boil a pan of rice and drain when soft. Add the rice to a plate and spoon a ladle of curry on top.
Serve up and enjoy.