{"id":3790,"date":"2017-09-27T19:24:11","date_gmt":"2017-09-27T18:24:11","guid":{"rendered":"http:\/\/wenvoe.org.uk\/?p=3790"},"modified":"2017-09-27T19:24:11","modified_gmt":"2017-09-27T18:24:11","slug":"four-spice-lamb-curry","status":"publish","type":"post","link":"http:\/\/wenvoe.org.uk\/?p=3790","title":{"rendered":"Four Spice Lamb Curry"},"content":{"rendered":"<p>\n\t<strong>Four Spice Lamb Curry <\/strong>\n<\/p>\n<p>\n\t2 tbsp sunflower oil 1 large onion, finely chopped 1 tsp each chilli flakes and ground ginger 2 tsp each ground corriander and cumin 500g lean lamb neck fillet, cubed 1 large red pepper, seeded and cubed 1 large green pepper, seeded and cubed 1 lamb stock cube 3 med tomatoes, cut into wedges 410g chick peas, drained handful of chopped fresh corriander to serve\n<\/p>\n<p>\n\tHeat the oil in a wok, fry the onion until soft. Stir in the spices, reserving 1 tsp of the cumin. Fry for a few seconds more. Toss in the peppers and lamb and stir fry over a high heat until the lamb changes colour. Stir in 200ml of water, crumble in the stock cube, season well. Cook for about 6 mins until the mixture is thicker and the meat is tender. Stir in the tomatoes, chickpeas and the remaining cumin and heat through for about 2 more mins. If the sauce is too thick add a little water to thin. Scatter the corri-ander over to top before serving. Serve with basmati or long grain rice and mango chutney\n<\/p>\n<p>\n\t&nbsp;\n<\/p>\n<hr \/>\n<hr \/>\n<p>\n\t&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Four Spice Lamb Curry 2 tbsp sunflower oil 1 large onion, finely chopped 1 tsp each chilli flakes and ground ginger 2 tsp each ground corriander and cumin 500g lean lamb neck fillet, cubed 1 large red pepper, seeded and cubed 1 large green pepper, seeded and cubed 1 lamb stock cube 3 med tomatoes, cut into wedges 410g chick [&#8230;]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_newsletter_tier_id":0,"footnotes":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[129],"tags":[],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p6cWjO-Z8","jetpack-related-posts":[{"id":745,"url":"http:\/\/wenvoe.org.uk\/?p=745","url_meta":{"origin":3790,"position":0},"title":"Mediterranean-Style Lamb Stew with Olives","author":"Alan Williams","date":"31st August 2016","format":false,"excerpt":"Ingredients 2 tbsp garlic oil 500g lamb neck fillet, or a shoulder cubed 1 onion sliced 3 cloves of garlic finely chopped 125ml dry white wine 1 x 400g chopped tomatoes 2 large strips of orange peel, pith removed 2 good sprigs of thyme Handful of Kalamata olives 1 large\u2026","rel":"","context":"In &quot;Mr Greedy's Kitchen&quot;","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":13590,"url":"http:\/\/wenvoe.org.uk\/?p=13590","url_meta":{"origin":3790,"position":1},"title":"Garlickly Lamb with Peppers and Couscous &#038; Chicken Pesto Crumble","author":"Alan Williams","date":"5th September 2023","format":false,"excerpt":"Garlickly Lamb with Peppers and Couscous 2 x 110g packets flavoured couscous [ or plain ] 50g bought or homemade garlic butter 2 tbsp garlic olive oil 4 lamb leg steaks 250g peppers seeded and cut into strips 20 - 25 Kalamata olives handful of fresh mint or flatleaf parsley\u2026","rel":"","context":"In &quot;Mr Greedy's Kitchen&quot;","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":9630,"url":"http:\/\/wenvoe.org.uk\/?p=9630","url_meta":{"origin":3790,"position":2},"title":"Coriander Cod with Carrot Pilaff","author":"Alan Williams","date":"6th May 2021","format":false,"excerpt":"\u00a0 Coriander Cod with Carrot Pilaff 2 tbsp olive oil 4 skinless cod fillets, about 175g each 2 tbsp chopped fresh coriander zest and juice of one lemon 1 onion, chopped 2 tsp cumin seeds 2 large carrots, grated 200g basmati rice 600ml vegetable stock [OXO cube, use two for\u2026","rel":"","context":"In &quot;Mr Greedy's Kitchen&quot;","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":15237,"url":"http:\/\/wenvoe.org.uk\/?p=15237","url_meta":{"origin":3790,"position":3},"title":"Curry &#038; Chocolate Cake","author":"Alan Williams","date":"7th March 2025","format":false,"excerpt":"There are one or two simple recipes that every cook should include in their repertoire. 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