Keswick Market Lamb Curry

Mr Vikki’s has 123 Great Taste Awards under their belt along with a Golden Fork Award, a tremendous accolade in the speciality food world. Locals and visitors can often be found queuing for a generous helping of the Keswick Market curry when Mr Vikki’s attends. It’s fairly mild with chilli enough to warm rather than overheat.

In this recipe, Mr Vikki’s Goan curry paste, a fiery mix with roast garlic, fresh ginger, Kagzi Lime and lots of coarse ground spices, is added to the milder Keswick sauce. You can of course choose how hot you want your curry by limiting how many spoonfuls you combine in this lamb curry. All 3 jars are on the shelves of the farm shop for an easy meal.

You can make this on the hob just adjust your times. 

Ingredients:

  • 1 jar Mr Vikki’s Keswick Curry Sauce
  • Half a jar Mr Vikki’s Hot Goan Curry Paste
  • 700g diced lamb
  • 2 large onions
  • 2 green peppers
  • Tbsp Mr Vikki’s garlic Pickle (optional)

Method:

  1. Mix the Goan curry paste with the lamb
  2. Leave to marinate in the fridge for up to 3 days.
  3. Brown your lamb in the pressure cooker and add the onions and peppers.
  4. Add the Keswick curry sauce and garlic pickle and half a jar of water using the curry sauce jar.
  5. Pressure cook on high pressure for 14 minutes and use slow release.
  6. Serve with rice or naan with mango chutney and lime pickle.

*Recipe text adapted from Mr Vikki’s

Leave a Comment