Ebbw Vale Lamb One-Pot Kurry


Multi-pot curries are bourgeois. Free your meal from an elitist saucepan hegemony, and save time on washing up. Win-win.


  • Onions, chopped
  • Garlic, crushed
  • Chillis, chopped
  • Garam Masala
  • Chilli powder
  • Crushed chillis
  • Ground cumin
  • Cardamom pods
  • Curry powder
  • Chestnut mushrooms, halved
  • Leftover roast shoulder of Ebbw Vale lamb, diced
  • Basmati rice
  • Canned tomatoes
  • Mango chutney
  • Stock, preferably homemade from the bones of the lamb
  • Measurements: each according to their need.
    Serves: the people.

  • Take one large heavy-based pot and prepare it for some thoroughly dignified labour.
  • Fry the onion, garlic, and chilli in plenty of oil, until the onion is translucent.
  • Add the powders and the mushrooms, and fry some more, until the air of your kitchen is thick with spicy fog.
  • Add the lamb and the rice, and stir vigorously. Add the tomatoes, chutney and stock.
  • Put a lid on the pan, and leave to simmer, stirring occasionally, until the rice is cooked, or the proletariat unites and throws off the yoke of the bourgeoisie – whichever comes first.
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