Lamb curry and a decent beer is hard to beat. This is camping-friendly lamb curry doesn’t take hours and all goes in one pot. If you are in the Lake District, seek out Herdwick lamb and a local ale for a campsite meal to remember. Discover more in Pitch Up Eat Local by Ali Ray (AA Publishing).
Herdwick Lamb Curry in a Hurry
2 tsp each of ground turmeric and garam masala
1 tsp each of ground cumin, ground coriander and chilli powder
500g lamb leg steak, cut into bite-sized cubes
a small handful of green beans (about 8), trimmed and cut in half
a bunch of spring onions, sliced, including the green bits
350g basmati rice
1 x 400ml tin coconut milk
100ml vegetable stock (made with a cube)
a small bunch of fresh coriander (mint will also work nicely), chopped
salt and pepper
a big knob of butter
1 Heat a glug of oil in a large saucepan with a lid, and stir in the spices for a minute.
2 Add the lamb, beans and spring onions, and jostle them about in the pan so that the lamb browns, about 2 minutes.
3 Now add the rice to the pan, stir well, and then add the coconut milk and the stock. Bring up to the boil, then turn the heat down to a simmer, put the lid on and leave for 10 minutes.
4 After 10 minutes, check that the rice has cooked, but don’t stir it. If it’s not done, let it cook for another couple of minutes.
5 When ready, stir in the fresh coriander (or mint), keeping a little back to garnish at the end. Season with salt and pepper, then add the butter and gently stir through.
6 Serve with the remaining herbs sprinkled on top, accompanied by a good local ale.