In honour of National Curry Week I’ve recreated one of my favourite curry dishes using the barbecue. As the mercury drops here in the northern hemisphere I’m using my barbecues for more roasting / indirect cooking meaning I can largely leave the coals, gas or pellets to do the work for me while I’m off somewhere else.
A curry made from scratch is a beautiful thing and cooking it on the barbecue is perfect for developing the heat required, while at the same time keeping the highly aromatic flavours outside the house! I am using my trusty Dutch oven with lid to cook this dish but any barbecue ready cast iron pot with lid will do what you need it to.
This BBC Good Food recipe is a great curry for those who prefer their curries spiced and tasty instead of spiced to blow their heads off! For a spicier curry try adding 1-2 tsps of chilli flakes with the other spices. Any curry recipe can be made this way so now you can use your BBQ to cook up your favourite curry dish!
- thumb of ginger, peeled
- 2 onions, peeled and quartered
- 4 cloves of garlic, peeled
- 2 tbsp cold-pressed rapeseed oil
- 1 cinnamon stick
- 1 tbsp coriander seeds
- 1 tsp cumin seeds
- 1 tsp ground turmeric
- 1/2 tsp fennel seeds
- 750g leg of lamb, large cube
- 400g can chopped tomatoes
- 1 red chilli & 1 green chilli, desseded and sliced
- small bunch of coriander, picked and stalks finely chopped
- basmati rice and mango chuntey to serve
- Preheat the BBQ to 140-160c (280-320f) roasting / indirect heat, with the Dutch oven over the roasting heat, lid down and vents open as applicable.
- In a blender put half of the ginger, the onions and garlic and blend to a paste.
- Take the remaining ginger and cut into matchsticks.
- In a dry frying pan toast the coriander, cumin and fennel seeds until aromatic then transfer to a mortar. Use the pestle to grind the seeds to a dust and hold to one side with the other spices and ingredients.
*Pre-ground spices can be used but I prefer to use whole spices that I can toast and grind for that extra punch of flavour.
- Transfer the ginger, onion, garlic paste to the Dutch oven. Stir to spread out over the base of the pot before covering and closing the BBQ lid. Cook for 5-10 minutes before removing the oven lid and cooking for a further 5 minutes to drive off the excess moisture.
- Add 2 tbsp of the rapeseed oil and the ginger matchsticks. Bring the charcoal baskets in on a charcoal grill or move the Dutch oven to an area of grilling / direct heat to gently fry off the ginger for a few minutes.
- Stir in the cinnamon stick, ground spices and turmeric and fully incorporate with the fried paste. Scrape any bits that have stuck to the bottom of the oven but don’t worry too much as they will loosen with the coming steps.
- Add the lamb and stir to coat and brown in the pot.
- Add the chopped tomatoes with 1/2 a can of water and most of the sliced red and green chillies, keeping some back for garnish.
- Stir, cover and move the Dutch oven back to an area of roasting / indirect heat. Close the BBQ lid and cook for 1 hour.
- Add in the chopped coriander stalks, cover again and cook for a further 30 minutes.
- The lamb should fall apart when eaten and to check the level of doneness of the lamb either use the side of a wooden spoon, or use a digital temperature probe to check the core temp of the lamb for 95c (205f)
- Remove from the BBQ and sprinkle with the remaining sliced chilli and coriander leaves. Serve with rice and mango chutney.