Diwali Recipe: Light up your tummy with this traditional curry

To help everyone mark the festival that celebrates the victory of light over darkness, good over evil, and knowledge over ignorance, Harishankar - who is chef patron of The George at Kilsby, Northamptonshire - shares the recipe for a curry that his mother makes every Diwali.

He said: “Diwali traditions are different in every home, but this particular curry reminds me of the celebrations because it’s one of the dishes my mum makes every year. It’s not too difficult and it can be made a day or two before. After being outside watching a light parade or fireworks, you can quickly reheat it and cook some rice to get warmed up.”

Northampton's Diwali Festival of Lights is set to take place on Saturday 26 October in the town centre, with stalls and entertainment from 10am, followed by a magical light parade at dusk.

This annual community festival, organised by Northampton Indian Hindu Welfare Organisation and supported by Northampton Town Council, Northampton Town Centre BID and West Northamptonshire Council, is now in its 24th year.

Diwali Lamb Curry – serves 4

Ingredients

COCONUT PASTE

100g grated coconut

1/2 tsp fennel seed

1tsp black peppercorn

5 dried red chillis

75ml water

REMAINING INGREDIENTS

1kg lamb cubes (with bones for extra flavour)

500g thinly sliced onion (approximately 5)

200g thinly sliced tomatoes

75g ginger and garlic paste

200ml oil

5-6 curry leaves

1/2 tsp mustard seeds

3 cardamom seeds

3 cloves

1/2 inch cinnamon stick

2 bay leaves

A sprig of finely chopped coriander leaves

1 tsp turmeric powder

2 tablespoons coriander powder

1 tablespoon chilli powder (Kashmiri)

10g salt

50ml water – to de glaze the pan

1ltr water

Method of preparation

1. Grind all the ingredients from the coconut paste section into a fine paste

2. Heat the oil in a large deep saucepan

3. Add the curry leaves, mustard seeds, cardamom, cloves, cinnamon and the thinly sliced onions - fry them on a low heat until golden brown

3. Add the ginger and garlic paste, turmeric powder, coriander powder and chilli powder – after 30 seconds add 50ml water and stir (de glazing)

4. Add the lamb cubes and salt - fry it in the mixture for 5 minutes, turning occasionally

5. Add 1 litre of water and cook (still on a low heat) for 30 to 45 minutes until the meat is tender

6. Add the tomatoes and the coconut paste and simmer for 10 to 15 minutes

7. Check the salt and spice levels to taste and serve with a garnish of chopped coriander and with rice or Indian breads

For those who want to go out to enjoy a curry, the new Autumn/Winter menu at The George in Kilsby begins on Monday 28 October and has a new curry section.