Easy Lamb and Fresh Tomato Curry

Ripe, juicy tomatoes add a wonderful fresh zing to the fragrant sauce in this easy lamb and fresh tomato curry. Cook it down slowly to intensify the flavors.

Many years ago, my husband and I were living in Abu Dhabi where there is a large Indian and Pakistani population so good curry restaurants abound. We either ate out or ordered in at least once a week. 

He always got the chicken jalfrezi, a relatively dry curry with lots of peppers, tomatoes and tender chicken. I always ordered the chicken maharajah, which came covered in the richest, most succulent sauce. There might well have been ground cashews in there. When I close my eyes, I can still taste it!

Here’s the rub. He always wanted some of my sauce! Nice person that I am, I did share, but not without thinking to myself that he could order his own darn sauce. Am I right?

These days I am way more likely to cook curry at home than to go out, so I always make sure it’s a saucy dish. This particular curry is full of flavor and, thanks to puréed fresh tomatoes, it has plenty of sauce to go round for all the family. 

Easy Lamb and Fresh Tomato Curry

I know that not everyone is fond of lamb. If you aren’t lovers of lamb, by all means substitute beef. For me, curry is all about the sauce and this dish is one of my favorites, whatever protein you choose.

Ingredients

1 lb 13 oz or 840g lamb ribs, chopped into bite­sized pieces 

1 teaspoon fine sea salt, plus more to taste when the dish has finished cooking

Freshly ground black pepper

1 tablespoon vinegar

4 large ripe tomatoes (1 lb 113⁄4 oz or 786g) 

1/4 cup or 60ml olive oil for browning the lamb 

1 onion, sliced

2 cloves garlic, minced

2 red chili peppers, minced

3 tablespoons curry paste

1⁄4 cup or 60g plain yogurt

Good handful cilantro, chopped

Optional for garnish:

dollop of yogurt

chopped cilantro

Method

Chop the lamb into bite-sized pieces and put them in a non-reactive bowl. Season with salt and pepper. Add vinegar and toss to coat. Set aside to marinate.

Core your tomatoes, cut them in quarters and pop them in a blender. Process until completely liquid. You might have to add about 1/4-1/2 cup of water to get them moving.

In a large skillet over a medium high heat, heat the olive oil and brown the lamb in batches, and remove to a plate.

Add the sliced onion to the pan and cook for a few minutes, until softened. Add in the garlic and chili peppers and stir.

Add in the curry paste. Stir and fry for a few more minutes.

Put lamb back in the pan, along with any juices that accumulated on the plate. Stir well to cover the lamb with the curry paste, onions and garlic.

Pour in the puréed fresh tomatoes. 

Stir well. Bring to the boil then reduce the fire to a slow simmer.

Cook covered for 45 minutes or until the lamb is tender, stirring occasionally.

Remove the lid and simmer until the liquid has reduced by half, so the sauce is thick and concentrated. This could take another 10­-15 minutes. Taste for salt and add more if necessary.

Finish by stirring through the plain yogurt and chopped cilantro.

Garnish with a dollop more of the yogurt and cilantro in your serving dish, if desired. Serve with rice or naan.

Enjoy!

Welcome to the 12th edition of the 2024 Alphabet Challenge, brought to you by the letter L. Many thanks to Wendy from A Day in the Life on the Farm for organizing and creating the challenge. Check out all the L recipes below:

• Sneha’s Recipe: Lemon Rice/Chitranna 
• Food Lust People Love: Easy Lamb and Fresh Tomato Curry
• Culinary Cam: Lingcod Over Legumes 
• Jolene’s Recipe Journal: Lemon Vinaigrette 
• A Day in the Life on the Farm: Melody’s Homemade Lemonade 
• Mayuri’s Jikoni: Mediterranean Lentil Salad 
• Karen’s Kitchen Stories: Barbecue Pork Lo Mein 
• Blogghetti Lemon Pepper Tilapia Sheet Pan Dinner 
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Fresh Dill Deviled Eggs with a Hint of Lemon 
• Palatable Pastime: Liver and Onions 
• A Messy Kitchen: Lemon Balm Jelly

Here are my posts for the alphabet challenge, thus far:
A: Anchovy Deviled Eggs
B: Spicy Braised Ginger Pork Belly
C: Cecilie's Favorite Coleslaw
D: Cajun Chicken Eggplant Dressing
E: Everything Pizza Tartin
F: Baked Chicken and Feta Meatballs
G: Grape Juice Jigglers
H: Crispy Bacon-wrapped Chicken Hearts
I: Raspberry Rhubarb Ice Cream
J: Java Dry Spice Mix Chops 

K. Korean Barbecue-style Meatballs 

L. Easy Lamb and Fresh Tomato Curry - this post!

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Coconut Chickpea New Potato Curry

The spiciness of this vegetarian coconut chickpea new potato curry is mellowed by the addition of thick coconut cream creating a rich sauce your family will love.

Here’s the thing about curry. It means different dishes to different people. 

My first introduction to curry was in the small two-island nation of Trinidad and Tobago where we lived when I was a child. Trinidadian curry powder is bright yellow with a heavy emphasis on cumin, ginger and turmeric.  

In Burma curry is made with a paste of ginger, onion and garlic fried lightly in oil until fragrant. Chili peppers are added to the pot and a couple of sticks of rolled cinnamon bark simmer with the sauce if it's a chicken curry or lemon grass if it's seafood, but no other spices are used. 

Since my years in Trinidad, I’ve lived in three other countries where curry is a national dish so I’ve picked up more recipes than I can count. My spice cupboard is well stocked and I usually grind my own spices but in the case of this simple, tasty coconut chickpea new potato curry, whatever curry powder you have on hand will do nicely.

The coconut cream is essential though because I love how coconut milk or cream enrich curry sauce and I think you will too. 

Coconut Chickpea New Potato Curry

This vegetarian/vegan friendly dish is rich and flavorful enough to satisfy most carnivores but you can add one or two cubed boneless skinless chicken breasts in with the chickpeas and potatoes, if you’d like. Lengthen cooking time as needed to make sure they are cooked through, if you do. 

Ingredients

14 oz or 400g small new potatoes 

3 tablespoons olive oil

2 tablespoons curry powder (I used a Malaysian blend.)

1 large chili pepper

1/2 medium onion

1 clove garlic

3 in or 40g piece of fresh ginger

3/4 cup or 190g chopped canned tomatoes

1 can chickpeas (14 oz or 400g), drained and rinsed

1 teaspoon sugar

1/2 teaspoon salt plus more to taste

Freshly ground black pepper

1/2 cup or coconut cream from top of can

2 tablespoons chopped fresh coriander to garnish

Method

Cook the potatoes in a saucepan of boiling water for 12-15 minutes, until tender. Drain and cool slightly. 

Meanwhile, mince your chili pepper, garlic and ginger and chop your onion finely. 

When the potatoes are done, turn them out of the pot and drain.

Heat the oil and pop in the curry powder. Fry for just a few seconds then add the onion, ginger and chili pepper. Cook over a medium heat until well softened. Add the garlic and cook for another few minutes. 

Add in the tomatoes, sugar, salt, half a cup or 120ml water and cook over medium low heat, covered, for about half an hour. Take the lid off and cook down until reduced by half. 

Add in the coconut cream and stir to combine.

Strain and rinse your chickpeas. Add the potatoes and chickpeas to sauce. Cook covered for another 10 minutes. 

Taste and add more salt if needed. A good few grinds of fresh black pepper never go amiss. Serve with rice and/or flatbread. 

Enjoy! 

It’s Sunday FunDay and this week our theme is the humble chickpea, also known as garbanzo beans, chana, Bengal gram, just to name a few. Check out all the great recipes we are sharing below.

• Chana Chaat - Chickpea Chaat from Mayuri’s Jikoni
• Coconut Chickpea New Potato Curry from Food Lust People Love
• Hummus Flatbread Caprese from A Day in the Life on the Farm
• Instant Pot Chickpeas - How to Cook Dried Chickpeas from Cook with Renu
• Pindi Chole from Sneha's Recipe
• Spicy Rosemary Roasted Carrot Hummus from Amy’s Cooking Adventures

We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.

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Easy Pork Vindaloo - Instant Pot

This easy pork vindaloo is a super tasty dish and quick to the table because it’s made in an Instant Pot. Vindaloo is classically a very spicy curry but you can tone that down by scaling back on the red chili peppers. 

I remember watching a Jamie Oliver show years ago and he was cooking beef stew. He didn’t bother browning the meat saying that he had tried making the stew both ways, browning and not browning, and didn’t see a difference in the flavor of the resulting dish. In fact, for his wife Jool’s Favorite Beef Stew, the beef is chucked into the pot along with the vegetables. (That might have been the dish he was making, I don't recall.)

This story is my way of assuring you that this pork vindaloo is going to turn out just fine, more than fine actually, delicious, even though the pork isn’t browned. In case you were worried. 

Easy Pork Vindaloo - Instant Pot

If you don’t have an Instant Pot, you can use a Dutch oven to cook this recipe on your stovetop, slow simmering the pork in the spices until tender. Just keep the lid closed tightly and add more water if necessary. 

Ingredients

1 teaspoon monosodium glutamate

2 1/2 lbs or 1134g pork shoulder, cut into 1.5 in or 4cm cubes

4 tablespoons canola or other light oil

1 teaspoon cumin seeds

1/2 teaspoon brown mustard seeds

3-4 red chili peppers

4 cloves garlic

1 knob fresh ginger, peeled

2 onions

1/4 cup or 60ml white vinegar

1/2 cup or 120ml water

For the spice mix:

4 teaspoons paprika

1 teaspoon salt

1 teaspoon coriander powder

1/2 teaspoon cinnamon

1/2 teaspoon ground cardamom

1/2 teaspoon freshly ground black pepper

1/2 teaspoon cayenne

For garnish: 

cilantro

To serve: cooked rice and/or flatbread

Method

Sprinkle the MSG on the cubed pork. Set aside while you prepare the other items. 

Use a small food processor (or a sharp knife) to mince the garlic, chili peppers and ginger. Cut the onions into quarters and again use the food processor to mince them. 

Press the sauté button on your Instant Pot. Add oil and allow it a minute to heat up. Add the cumin and mustard seeds. 

Once the cumin seeds brown and the mustard seeds begin to pop, add the onions. Sauté for 8-10 minutes or until the onions begin to brown slightly.

Add the pork, garlic, ginger and peppers. Stir well until the pork is coated with the onions, garlic, ginger and chili peppers. 

Add the spice mix, give everything a good stir then add the vinegar and water.

Secure the lid and make sure the pressure valve is closed. Cook for 25 minutes on “normal.” 

Naturally release pressure for 10 minutes, then manual release. 

Remove the lid and press the sauté button. 

Cook for 5 minutes to boil off some of the liquid and reduce the gravy to a stew like consistency. Taste for salt and add a little more, if needed.  

Garnish with cilantro and serve with cooked rice and/or your favorite flat bread. 

Enjoy!

It’s MultiCooker Monday and my blogger friends are sharing all sorts of lovely dishes cooked in small appliances. Check out the links below. Many thanks to our organizer and host, Sue of Palatable Pastime. 

• Buttermilk Fried Chicken from A Day in the Life on the Farm
• East Indian Pork Roast from Sneha’s Recipe
• Easy Pork Vindaloo - Instant Pot from Food Lust People Love
• Garlicky Collard greens and Split Pea Stew/ Collard Greens and Split Pea Dal from Magical Ingredients
• Korean-Style Chile-Braised Brisket (Instant Pot) from Karen's Kitchen Stories
• Riblets in Black Bean Sauce from Palatable Pastime

Multicooker Monday is a blogger group created by Sue of Palatable Pastime for all of us who need encouragement to make better use of our small appliances like slow cookers, Instant Pots, Air Fryers, rice cookers and sous vide machines. We get together every third Monday of the month to share our recipes. If you are a food blogger who would like to post with us, please request to join our Facebook group. 

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Baby Eggplant Curry (Instant Pot)

This baby eggplant curry is spicy and warming, the perfect dinner on cold night or even a hot one! Serve with brown or white rice to complete the meal. 

It was my birthday last month and one of my gifts was the cookbook Instant Pot Asian Recipes for the Pressure Cooker (<affiliate link) by Patricia Tanumihardja. My husband and younger daughter know how enamored I have become of my Instant Pot – and we all love Asian cuisine - so it was an excellent choice. If you don't have an Instant Pot, you can make this recipe in a traditional stovetop pressure cooker. 

The recipes are pan-Asian with dishes from Vietnam, Thailand, the Philippines, Korea, Indian, Japan, China and, not to get political but also Taiwan. There are even a handful of desserts. I’ve bookmarked several recipes to try so stay tuned to see which one I’ll adapt next. There are so many that look tasty! 

Baby Eggplant Curry

As mentioned, this recipe is adapted from one in Instant Pot Asian Recipes for the Pressure Cooker. The original called for 2 tablespoons of brown sugar but it was just slightly too sweet for us so you will see that I put 1 tablespoon in the ingredients list. It was still delicious regardless but next time I will use only the one tablespoon I recommend below. 

Ingredients

1 lb or 450g baby eggplants 

1 teaspoon ground turmeric 

2 teaspoons salt, divided 

1/4 cup or 60ml canola or other light oil 

1/2 large yellow onion, halved and cut into thin crescents 

3-inch piece fresh ginger, peeled and minced

3 cloves garlic, minced 

3 tablespoons toasted sesame seeds 

2 teaspoons ground cumin 

2 teaspoons ground coriander 

1/2 teaspoons ground cayenne

Zest 1 lime

2 tablespoons fresh lime juice 

1 tablespoon dark brown sugar 

1/2 cup or 120ml water

1 can (13.5 oz or 399ml) unsweetened coconut milk

For the cornstarch slurry: 

2 tablespoons cornstarch

2 tablespoons cold water

To serve:

Toasted sesame seeds

Chopped cilantro

Optional: sliced hot red chili peppers

Method

Trim the baby eggplant of their stems. If they are as small as mine, you can cut them in half lengthwise. If they are bigger, quarter them. 

Put the eggplant in a colander, sprinkle with the turmeric and 1 teaspoon salt, and toss to coat. Let the eggplant sit in the colander over the sink for 30 minutes.

Slice the onion into thin crescents. Peel and mince the ginger and garlic. Measure out your spices and sesame seeds so they are ready to use when needed. 

Turn the Instant Pot on to sauté and add the oil and heat until it starts to shimmer. Add the onion, ginger and garlic and stir and cook until soft and translucent, 4 to 5 minutes. 

Add the sesame seeds, cumin, coriander, cayenne and cook for another 4 to 5 minutes, till the spices are fragrant. 

Add in the lime zest, lime juice and brown sugar. Stir well. 

Give your colander a shake to get rid of any excess liquid then tip the eggplant into the Instant Pot. Stir well to coat them with the spices and sauce.

Add in the 1/2 cup or 120ml water. Set the Instant Pot on manual for 2 minutes and make sure the valve is in the sealed position. When cooking time is up, carefully release the pressure by covering the valve with a cloth towel and turning the valve to vent.

Combine the cold water and cornstarch together in a small bowl to make a slurry. Remove the lid and add the coconut milk into the Instant Pot. Sauté on medium for 2-3 minutes. 

When the sauce just begins to bubble, quickly stir in the cornstarch slurry and cook for a few minutes, until the sauce thickens. 

Serve with a sprinkling more of toasted sesame seeds, cilantro and sliced red chili peppers, if desired. 

Enjoy! 

It's MultiCooker Monday so my friends and I are sharing recipes cooked in small appliances. Many thanks to our host, Wendy of A Day in the Life on the Farm. Check out all the links below. 

• Air Fryer Creamed Corn Vegetable Toast from Sneha's Recipe
• Baby Eggplant Curry (Instant Pot) from Food Lust People Love
• Bacon-Wrapped Scallops in the Air Fryer from Karen's Kitchen Stories 
• Chicken Nuggets in the Air Fryer from A Day in the Life on the Farm
• Hearty Instant Pot Beef Stew from Making Miracles
• Instant Pot Cowboy Beans from Hezzi-D's Books and Cooks
• Instant Pot Veggie Dal from Magical Ingredients
• Slow Cooker Hungarian Goulash from Palatable Pastime
• Toaster Oven S'mores from Veggies First Then Dessert

Multicooker Monday is a blogger group created by Sue of Palatable Pastime for all of us who need encouragement to make better use of our small appliances like slow cookers, Instant Pots, Air Fryers, rice cookers and sous vide machines. We get together every third Monday of the month to share our recipes. If you are a food blogger who would like to post with us, please request to join our Facebook group. 

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Chicken Chickpea Masala (Instant Pot)

This chicken chickpea masala is so easy and so quick, you’ll want to make it frequently. Serve it with rice or with naan bread to scoop up the rich, spicy, creamy sauce.

Ever since I was forced to cook on top my washing machine in the laundry room during the kitchen renovation, my Instant Pot has been my best friend. Even with a beautiful new stove and my upgraded cooking space, it still makes a regular appearance for stews, curries or quick pasta dishes. 

I’m looking forward to cooler weather and more of those on the menu!

Chicken Chickpea Masala (Instant Pot)

This recipe was inspired by a chicken chickpea spinach masala shared on Serious Eats. Don’t be discouraged by the long list of ingredients. This dish comes together quickly with boneless chicken breasts which take very little time to cook and serves four.

Ingredients 

1 medium onion
4 cloves garlic
1 tablespoon fresh ginger
1 tablespoon ground cumin
2 teaspoons sinduriya powder (achiote)
1 1/2 teaspoons ground fennel
1 1/2 teaspoons ground coriander
1 teaspoon ground turmeric
1/2 teaspoon cayenne pepper
1/2 teaspoon ground black pepper
2 large boneless skinless chicken breasts (weight 1 lb or 450g after defatting)
2 tablespoons ghee (clarified butter)
1 (10 oz or 283g ) can tomatoes with chiles (like Ro-Tel, store brand is fine)
2 tablespoons tomato paste
2 tablespoons fresh lime juice
1/2 cup chopped fresh cilantro leaves
1 (15 oz or 425g) can chickpeas, drained and rinsed
1/2 cup or 120ml chicken stock
3/4 cup or 180ml coconut cream
Fine sea salt to taste

To serve: cooked rice or naan bread

Method
Peel and finely chop your onions, garlic and ginger and measure all the spices out into a bowl. 

Heat ghee in an Instant Pot on high sauté. Add onions, garlic, and ginger. Cook, stirring frequently, until pale brown, about 5 minutes. 

Add in the spices, diced tomatoes and tomato paste and cook for a few minutes, stirring frequently. 

Cut chicken into bite-sized pieces then add them to the Instant Pot, along with the chickpeas. 

Add half of the cilantro (reserving the other half for garnish) and the chicken stock. Stir to combine.

Set the Instant Pot to cook for 6 minutes.

When the 6 minutes are up, allow the Instant Pot to depressure naturally for 12 minutes then release the steam carefully by covering it with a towel and opening the vent slowly. Remove the lid from the Instant Pot and turn it to low sauté.

Add in the coconut cream and then the lime juice. Stir well and simmer, stirring frequently, until sauce thickens. 

Season to taste with salt, if needed. Garnish with remaining cilantro leaves.

Serve hot with rice or naan bread.

Enjoy!

Today is Multicooker Monday! Make sure to check out all the other recipes my friends have made in their small appliances to share today. Many thanks to our host and organizer, Sue of Palatable Pastime. 

• Air Fryer Roasted Red Pumpkin Bharta - Khaddu Ka Bharta from Sneha’s Recipe
• Chicken Chickpea Masala - Instant Pot from Food Lust People Love
• Instant Pot Pork Loin Roast with Orange Apple Chutney from A Day in the Life on the Farm
• Instant Pot Ragu from Making Miracles
• Slow Cooker Beef Oxtails from Palatable Pastime
• Thai Red Curry Baby Back Ribs (Instant Pot) from Karen's Kitchen Stories
• Toaster Oven Baked Eggs from Veggies First Then Dessert
• Toaster Oven Corn Bread from Sid's Sea Palm Cooking

Multicooker Monday is a blogger group created by Sue of Palatable Pastime for all of us who need encouragement to make better use of our small appliances like slow cookers, Instant Pots, Air Fryers, rice cookers and sous vide machines. We get together every third Monday of the month to share our recipes. If you are a food blogger who would like to post with us, please request to join our Facebook group.

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