It’s been a while since I last made anything from Nigel Slater’s The 30-Minute Cook and whilst trying to think of something nice and spicy to cook for dinner I remembered we’ve had some other nice recipes from that book (most notably his quick chicken korma) and that led to this quick lamb curry recipe.
The recipe makes quite a dry curry and uses quite a lot of spices but the end result works. Perhaps not as tasty or authentic tasting as some of his other recipes, but certainly not bad. We mopped it up with supermarket naan breads – not too fancy, but does the job nicely.
One suggestion – Nigel says to add water to the recipe, but use stock if you have it available. We used water and thought it was a bit bland and added a fair bit of salt to the recipe. I suspect that if we’d used stock it might have reduced the need for salt and added a bit more depth to the flavours.