Tag: recipes

Curry recipes

  1. This is a delicious curry recipe which is great for a weekend treat when you’ve got your friends coming over. Serve the…

  2. This is one of those recipes that quickly becomes a family favourite that you make time and time again for a get…

  3. If you think cauliflower can be a little bland in flavour why not try this deliciously spicy curry which turns this…

  4. This is a speedy and delicious curry, packed with sweet potatoes and earthy chickpeas. Adjust the spicing to suit your…

Your favourite curry recipes

Fancy a curry? From delicious and sweet Thai curry to Indian curry classics like as chicken tikka masala, we’ve got a mild, medium or spicy curry perfect for you. We even have low-fat curries if you’re watching the calories. Plus, we have seasonal curries including pumpkin curry and butternut squash curry that are perfect for an autumn curry dinner. Not after a chicken curry? We’ve got plenty of vegetarian curry recipes too. These are your favourite curry recipes:

Psst! What’s your favourite curry recipe?

  • If you’re counting the calories this month and watching what you eat, this simple chicken tikka masala will be…

    Total time: 55 mins

    (plus 2 hours marinating time)

  • This light and fragrant curry is a welcome change to the traditional rich and spicy sauce we Brits have come to…

  • Sweet mango chutney and fragrant fresh coriander are added to this tasty curry to give a wonderful sweet and…

  • The supermarkets are full of different types of curry paste but it’s actually quite easy to make your own. Dry…

  • This Thai red curry recipe has the three P’s – prawns, peppers and pineapple! Ready-cooked prawns are…

  • Curries are a great option for vegetarians. Vibrant and spicy, this cauliflower and chickpea version is packed…

  • A hearty, thick African stew from Ethiopia with an earthy, rich spiciness, traditionally served with hardboiled…

  • This healthy curry is incredibly easy to make and packed with vegetables. Chunks of sweet potato, fresh tomato…

  • You don’t need too many spices to make up this dish. It’s packed full of flavour and the fresh mango adds a…

  • A mild and creamy chicken curry, perfect for anyone who doesn’t like hot spices. Add in extra vegetables for a…

  • Oriental curry sauces are usually less spicy hot than Indian ones so are good for more delicate flavours like…

    Total time: 2 hrs 21 mins

  • These flatbreads are so easy to make and benefit from being yeast free so are great for anyone who is…

  • This healthy, curry-based noodle dish from South-East Asia only takes 25 minutes to prepare. Brilliant!

  • Pulses such as chickpeas are a great source of protein, something that can often be lacking in a vegetarian…

  • A really zingy Thai beef curry with fresh coriander and lime juice – and it only takes 20 minutes to make

  • Don’t splash out for a takeaway! Try this affordable, quick-to-make, mouth-wateringly tasty chicken tikka dish instead

  • This tomato raita is a cooling side dish for any spicy Indian curry

  • This flavoursome Indian curry, packed with fresh herbs and spices is tastier and healthier than a takeaway and…

  • This simple-to-prepare seafood curry is full of flavour – perfect for a filling evening meal with friends

  • If you don’t like a hot curry but love the taste of Indian cooking then this recipe is for you. Made with peas…

  • This classic brunch provides the ideal opportunity for a healthy portion of oily fish

  • Give sirloin steak a delicious Thai twist with green curry paste, coriander and coconut milk

  • A delicious winter warmer with an Indian flavour.

Liked our curry recipes? You’ll love these…

  • Vegetarian curry

    Looking for a vegetarian curry recipe? We’ve got lots of vegetarian Indi…

  • Korma

    Like your curry mild and creamy? You’ll love our Korma recipes from chic…

  • Chicken curry

    We have lots of easy chicken curry recipes, whether you prefer Thai chic…

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How do you decide what to have for dinner?

  • I plan my meals in advance 37%
  • I make up meals from what I have in 34%
  • I shop for each meal separately 4%
  • Depends on the day 25%

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Lamb chilli casserole

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Ingredients

  • 2 sprigs fresh rosemary
  • 2 bay leaves
  • 1 stick celery, chopped
  • Grated zest 1 small orange
  • 750ml red wine
  • 1 kg shoulder of lamb, boned and cut into 2cm cubes
  • 2 tbsp olive oil
  • 1 onion, sliced
  • 2 large carrots, peeled and roughly chopped
  • 2 cloves garlic, crushed
  • 2 tomatoes, skinned and chopped
  • 2 tsp mixed herbs
  • 500ml hot chicken or vegetable stock
  • 2 tsp tomato purée
  • 1 red chilli, deseeded and chopped
  • Salt and freshly ground black pepper
  • 2 tbsp cornflour
  • 800g can potatoes, drained

That’s goodtoknow

You could use fresh potatoes instead of canned potatoes – simply add small new potatoes or cut old potatoes into quarters and add to the casserole about an hour before the end of the cooking time.

Method

  1. Put all the marinade ingredients into a small saucepan and bring to the boil over a medium heat. Reduce the heat and simmer for about 20 minutes until the liquid has reduced by about half. Remove the rosemary and bay leaves from the marinade and discard. Pour the marinade into a large bowl and set aside to cool.
  2. When the marinade has cooled, add the lamb and cover the bowl with cling film. Place in the fridge for about 2 hours.
  3. Preheat the oven to 160⁰C/325⁰C/140⁰Fan/Gas Mark 3.
  4. Heat the oil in a large ovenproof casserole dish or deep sauté pan, over a medium heat.
  5. Remove the lamb from the marinade and add to the hot oil. Reserve the marinade to add to the casserole later.
  6. Fry the lamb for about 5 minutes until evenly browned, then lift out and drain.
  7. Add the onions, carrots and garlic and fry for about 3 minutes.
  8. Add the lamb to the pan and then add the tomatoes, herbs, stock, tomato purée, chilli and reserved marinade. Stir well and season with the salt and freshly ground black pepper.
  9. Bring to the boil then cover and place in the oven for about 3 hours. Check the casserole every now and again and add extra stock if necessary.
  10. About 30 minutes before the end of the cooking time put the cornflour into a small bowl. Add a little cold water and mix to a paste. Take a few tablespoons of the hot gravy from the casserole and add to the paste, stirring well. Pour the mixture into the casserole and stir in very well. This will help to thicken the casserole.
  11. Add the potatoes and return the casserole to the oven for a further 30 minutes.

By Cathy Seward

What do you think of this recipe? Leave us your comments, twist and handy tips.

More Lamb casserole recipes

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Prawn coconut curry

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  • Serves: 4

  • Prep time: 5 mins

  • Cooking time: 30 mins

  • Total time: 35 mins

  • Skill level: Easy peasy

  • Costs: Mid-price

This is a delicious curry recipe which is great for a weekend treat when you’ve got your friends coming over. Serve the curry with steamed rice, noodles or pasta such as tagliatelle and Naan bread or Poppadoms. This recipe is quick and very easy to make. The king prawns make it really special. The curry only takes 30 mins to make and is packed full of flavour, spice and plenty of veggies. The coconut milk adds a great, creamy texture to the curry which is perfect.

Ingredients

  • 400ml can coconut milk
  • 200ml hot vegetable stock
  • 30ml yellow curry paste
  • Grated zest of 1 lime
  • 1 tbsp fish sauce
  • ½ tsp salt
  • 1 tsp sugar
  • 450g raw king prawns, shelled and deveined
  • 225g cherry tomatoes
  • 1-2 tbsp fresh chopped coriander
  • Juice of 1 lime

That’s goodtoknow

You can buy yellow curry paste from the supermarket. You could use cooked king prawns instead of raw – simply add them to the sauce right at the end and heat through.

Method

  1. Pour 200ml of the coconut milk into a wok or deep sided sauté pan and bring to the boil.
  2. Add the curry paste and lime zest and stir well. Reduce the heat and simmer for 10 minutes.
  3. Add the fish sauce, salt, sugar and remaining 200ml of the coconut milk and the stock. Simmer for 5 minutes.
  4. Add the prawns and tomatoes and simmer for a further 8 – 10 minutes until the prawns are pink and cooked through and the tomatoes are softened. Add the coriander.
  5. Sprinkle with the lime juice and serve with rice, noodles or pasta, Naan bread or poppadoms.

By Cathy Seward

What do you think of this recipe? Leave us your comments, twist and handy tips.

We’d like to let you know that this site uses cookies. Without them you may find this site does not work properly and many features may be unavailable. More information on what cookies are and the types of cookies we use can be found here

Incoming search terms:

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