Pork, beef & lamb· GF · DF

Lamb Phaal

Name: Lamb Phaal
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Cuisine: Indian
Ingredients: 700g lamb shoulder or leg, fat trimmed, 3cm chunks; 2 (300g) onions, finely chopped; 1 × 400g tin chopped tomatoes; 30g tomato purée; 15ml lemon juice; 15g fresh coriander; 20ml rapeseed oil; 300ml water; 1 (10g) scotch bonnet; 6 (12g) bird's eye chillies; 8g hot chilli powder; 5 cloves (25g) garlic; 25g fresh ginger; 14g cumin, coriander, turmeric, garam masala, fenugreek

The hottest curry on the menu: slow-cooked lamb in a fiery sauce of scotch bonnet, bird's eye chillies, ginger and tomato.

makes 18 blocks, about 69p each

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BatchJoy

batchjoy.com/recipes/lamb-phaal/

Time: 2 hr 15 min15 min prep · 2 hr cook
Makes: 18 blocks
Cost per blockPer block: 69p
Calories per blockCalories: 88 kcal
Spice: 5 of 5

You’ll need

Batch size

blocks

700glamb shoulder or leg, fat trimmed, 3cm chunks
2 (300g)onions, finely chopped
1 × 400g tinchopped tomatoes
30gtomato purée
15mllemon juice
15gfresh coriander
20mlrapeseed oil
300mlwater

For the paste

1 (10g)scotch bonnet
6 (12g)bird's eye chillies
8ghot chilli powder
5 cloves (25g)garlic
25gfresh ginger
14gcumin, coriander, turmeric, garam masala, fenugreek

or about 5 tbsp (80g) hot curry paste plus 2 bird's eye chillies

Allergens: none of the 14 major allergens in the ingredients as listed. Check the labels on stock cubes, sauces and pastes, as brands vary.

Serve it

Basmati rice and lots of raita · Warm naan · A cooling cucumber and mint salad

Method

Step 1: Blitz the scotch bonnet, bird's eye chillies, garlic and ginger with a splash of water to a paste. Wear gloves.
Step 2: Heat the oil in a large casserole over a medium heat and fry the onions until deep golden, about 15 minutes. Add the paste, chilli powder and spices and fry for 3 minutes.
Step 3: Turn up the heat, add the lamb and brown it for 5 minutes, then add the tomatoes, purée and water.
Step 4: Cover and simmer gently until the lamb is tender. (1 hr 30)
Step 5: Uncover and reduce until thick. Stir in the lemon juice and coriander, season, cool and freeze in 70g blocks.

Milder: leave out the scotch bonnet and use 3 bird's eye chillies.

Nutrition (estimated)
	kcal	protein	carbs	fat	fibre	salt
Per block	88	9g	4g	3.9g	1g	0.07g
Per 3 blocks	264	27g	12g	11.7g	3g	0.21g

Cook’s notes

For a 4, leave out the scotch bonnet; for a 3, use only 3 bird's eye chillies as well.
Open a window while frying the chilli paste; the fumes are strong.
Trim the lamb well so the blocks don't set greasy.

Serve it

Basmati rice and lots of raita · Warm naan · A cooling cucumber and mint salad.

Freeze, reheat and serve

Freeze: Cool it within two hours, portion it into 70g blocks in a silicone tray, then bag and label them. It keeps for 3 months.
Reheat: Microwave 3 blocks, covered, for 1 minute, stir, then heat for another 1 to 2 minutes until piping hot all the way through. Or warm them in a pan with a splash of water. Never refreeze thawed blocks.
A portion: 3 blocks (210g) make a dinner for one adult: about 264 kcal and 27g protein before rice, bread or potatoes.

Lamb Phaal questions

What can I use if I can't find a scotch bonnet?

A habanero is the nearest swap. Otherwise, use 2 or 3 extra bird's eye chillies; you lose a little of the fruity flavour but none of the fire.

Can I use beef or chicken instead of lamb?

Beef braising steak works with the same 1 hour 30 simmer, or a little longer, until tender. Chicken thighs need only about 35 to 40 minutes, so start checking them early.

Why fry the onions for so long?

Fifteen minutes takes them to deep golden, which gives the sauce sweetness, colour and body. That sweetness is what keeps such a hot curry from tasting harsh.