Kedleston Hall Viceroy Curry

Main courses

  • Serves: 4
  • Preparation time: 20 minutes
  • Cooking time: 2 hours
Try Kedleston Hall’s special curry recipe, brought back by Lord Curzon © Simon McCormack

Try Kedleston Hall’s special curry recipe, brought back by Lord Curzon

Ingredients

  • 250g onions, sliced
  • 1½ chillies, finely chopped
  • ¼ bulb garlic, peeled and crushed
  • 25g Kedleston curry mix
  • 1kg diced lamb, mutton, beef or venison -  your choice
  • 800g chopped tomatoes
  • ¼ bunch fresh coriander
  • Juice of ½ lemon

Kedleston Curry mix:

  • 3g ground ginger
  • 2 crushed cardamom pods
  • 1g cinnamon
  • 1g ground pepper
  • 4g cumin seeds (crushed)
  • 1g smoked paprika
  • 3g turmeric
  • 3g coriander
  • 9g salt

Method

  1. Preheat the oven to 170°C/325°F/Gas 3.
  2. Place the oil in a large heavy-based pan, add the spice mix and cook over a medium heat
  3. Add the onions and sauté gently until transparent
  4. Add the meat and cook to seal on all sides
  5. Add the tomatoes and the water, decant into a large casserole pot and cover with a lid or foil and place in the oven
  6. Cook for 2-3 hours until the meat is tender
  7. Stir in the lemon juice and adjust the seasoning
  8. Add extra liquid if needed
  9. Sprinkle the chopped coriander over the top and serve with rice and bread