With National Curry Week (6th-12th October) fast approaching, it’s the perfect time to spice things up in the kitchen, and what better way to do it than with bold, flavour-packed dishes made with PGI Welsh Lamb?
Looking for something quick and vibrant? Try the Welsh Lamb Thai Red Curry packed with fresh veg, coconut milk, and a warming kick of spice. The one-pan Welsh Lamb Biryani brings together tender lamb tikka cubes layered over a fragrant vegetable curry and fluffy rice for a flavour-packed feast. And if you’re after a slow-cooked showstopper, the Welsh Lamb Pasanda delivers tender lamb in a creamy coconut and almond sauce, perfect for a cosy night in.
Farmed in the pristine Welsh countryside, using natural processes that have been passed down through generations, Welsh Lamb offers a unique flavour of the utmost quality, making it the perfect staple to any curry night.
These Welsh Lamb recipes from Eat Welsh Lamb and Welsh Beef are guaranteed to tantalise your senses and turn up the heat. Responsibly reared and full of flavour, they’re truly second to naan this National Curry Week.
- Prep Time: 20 mins
- Cook Time: 20 mins
- Serves: 4
Ingredients
- 450g lamb leg steaks, cut into thin strips
- 1 tbsp oil
- 1 tbsp coconut oil
- 1 red onion, thinly slices
- 3 cloves garlic, crushed
- 1-2 red chillies, chopped
- 4 cm piece fresh ginger, sliced
- 4 spring onions, sliced
- 2 carrots, cut into thin batons
- Bunch tenderstem broccoli, chopped
- 3 tbsp Thai red curry paste
- 2 tsp tomato puree
- 1 tbsp fish sauce
- 1tsp brown sugar
- 400ml can coconut milk
- 300ml chicken stock
- Large bunch baby spinach
- 1 tsp cornflour (optional)
Method
- Heat the oil in a frying pan, add the lamb strips and fry on a high heat until brown.
- Remove the meat from the pan.
- Add the coconut oil to the pan and reduce the heat to gently fry the onion, garlic, ginger, spring onions and chilli. Fry for 3 minutes.
- Add the lamb strips, the red curry paste, puree, fish paste and sugar.
- Stir well for 1 minute.
- Add the carrots, broccoli, stock, coconut milk and stir well.
- Simmer for 10 minutes.
- Add the spinach and stir through.
- Scatter with coriander and serve with rice of your choice.
- Prep time: 25 mins
- Cook time: 25 mins
- Serves: 4
Ingredients
- 450g lean PGI Welsh Lamb shoulder, leg or neck fillet, cut into small cubes
- 1 tbsp tikka spice mix or medium curry powder
- 2 packets of pre-cooked rice, about 250g per packet
- 25g toasted almonds
- Fresh coriander, chopped
- 1 tbsp oil
- 1 garlic clove, crushed
- 1 onion, roughly chopped
- 1 tbsp medium curry powder
- 450g selection of prepared vegetables, e.g. green beans, tomatoes, cauliflower, peppers, sweetcorn, parsnips, carrots, broccoli
- 400g can of chopped tomatoes
- 2 tbsp mango chutney
Method
- Place the tikka spice in a bowl. Add the lamb cubes and mix together thoroughly. Cover and leave to marinate until you are ready.
- In a large pan heat oil, add garlic and onion, and cook until softened. Add curry powder and coat all ingredients and stir for 1-2 minutes.
- Add the vegetables, the can of tomatoes and mango chutney. Bring to the boil and simmer with lid on for about 15 minutes until all flavours have combined and vegetables are tender. Add a splash of water if the sauce becomes too thick.
- Preheat the grill and cook the lamb cubes on a foil-lined grill pan for 10-12 minutes until they start to brown and are cooked through. Without stirring, add the pre-cooked rice to the top of the vegetable curry.
- Place the tikka lamb cubes on top of the rice, replace the lid and allow about 5 minutes to heat everything through.
- Sprinkle with the toasted almonds and fresh chopped coriander and serve in large scoops making sure everyone gets the vegetable curry, rice and tikka lamb cubes.
- Prep time: 30 mins
- Cook time: 1hr 45 mins
- Serves: 4
Ingredients
- 650g PGI Welsh Lamb shoulder, cut into cubes (you can use neck fillets, if preferred)
For the marinade:
- 1 x 4cm piece fresh ginger, grated
- 3 garlic cloves, crushed
- 1 green chilli, finely chopped
- 2 tbsp garam masala
- 1 tbsp turmeric
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp mild chilli powder
- 150g natural Greek yoghurt
For the curry sauce:
- 2 tbsp oil
- 2 onions, thinly sliced
- Seasoning
- 6 cardamom pods
- 2 cinnamon sticks
- 1 tin coconut milk
- 1 tbsp tomato purée
- 80g ground almonds
- 200ml chicken stock
- 150g spinach leaves or chopped kale
To serve:
- Cooked rice or Peshwari naan
- Toasted flaked almonds
- Chopped coriander
Method
- Mix the ingredients for the marinade, add the lamb cubes and stir well. Cover and leave in the fridge for at least 2 hours (you can leave overnight for the best results).
- Heat the oil in a pan or casserole dish and add the onions and seasoning, and fry gently for 10 minutes to soften.
- Add the cinnamon sticks, gently bash the cardamom pods and add to the pan, fry for 1 minute then add the lamb mixture and fry for 5 minutes, increasing the heat until the lamb is browned.
- Add the tomato purée, ground almonds, coconut milk and the stock. Stir well and bring to the boil, simmer gently, adding a little water if required. Cook until the lamb is tender (approximately 2 hours).
- Just before serving, remove the cinnamon sticks and cardamom pods and add the greens and a little chopped coriander. Stir through and allow to stand for 5 minutes.
- Serve with rice and sprinkle with coriander and flaked almonds.
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