Lamb Goulash Curry - Easy Autumn One-Pot

This super simple, deeply comforting lamb curry is made for cosy autumn evenings and easy, unhurried cooking.

Serves 4-6

Ingredients

• 1kg lamb goulash pieces
• 1 large onion, sliced
• 3 cloves garlic, chopped
• 1 tbsp fresh ginger, grated (or 1 tsp ground)
• 2 tbsp curry powder (or curry paste if you prefer)
• 1 tsp smoked paprika (optional but lovely)
• 1 tin chopped tomatoes
• 1 cup stock or water
• 2 tbsp yoghurt or crème fraîche (optional, for finishing)
• Salt and pepper
• Olive oil
Optional additions:
• diced carrots or sweet potato
• handful of dried apricots or raisins for gentle sweetness
• fresh coriander at the end

 

Method

1. Brown the lamb
Heat a little oil in a heavy pot and brown the lamb in batches. Don’t rush
this step - colour equals flavour. Set aside.
2. Build the base
In the same pot, soften the onion over medium heat until golden. Add garlic
and ginger and cook for another minute.
3. Add spices
Stir in curry powder and paprika and cook briefly until fragrant.
4. Simmer slowly
Return the lamb to the pot, add tomatoes, stock (and carrots or sweet potato, if using) season well, and bring
to a gentle simmer.
5. Cook low and slow
Cover and cook on low heat for 1½–2 hours (or longer if you like), until the
lamb is tender and the sauce rich. Stir occasionally.
6. Finish
(If using, add the dried fruit about 30 minutes before serving.)
Stir through yoghurt or crème fraîche for softness and balance just before
serving.

To serve
Wonderful with rice, flatbreads, or simply spooned into bowls on a cool evening.
Tip: Like most slow dishes, this tastes even better the next day - if it lasts that
long.