Watch this video to see Kyran Bracken and Cyrus Todiwala show us how to get involved this National Curry Week

In the UK most of us enjoy a curry at least once a week. But while it’s clear we love to eat the hot-stuff, when it comes to making one ourselves, we’re not so skilled.

So instead of just ordering in a takeaway, curry fan and rugby legend Kyran Bracken has teamed up with top Indian chef Cyrus Todiwala to encourage everyone to get involved in this year’s Big Curry Cook-in. Working with Red Tractor beef and lamb they are helping to show everyone just how quick and simple it can be to whip up our favourite dish whenever we fancy it.

When cooking your own curry at home, make sure you’re getting good quality meat by looking for a quality mark such as the Red Tractor logo; then you will know that you’re getting farm-assured beef or lamb.

Watch this video to see Cyrus give Kyran top tips on how to master a Mince Masala and a Lamb Rogan Josh, and if Kyran can do it then so can you!

For more information visit www.simplybeefandlamb.co.uk/bigcurry

RECIPE: Mince Masala

Serves 4

Preparation time: Approximately 10 minutes
Cooking time: 30-35 minutes

Ingredients:
450g/1lb lean beef mince
1 onion, peeled and finely chopped
2 garlic cloves, peeled and crushed
1 x 2.5cm/1inch piece fresh root ginger, peeled and finely chopped
1 x 425g can chopped tomatoes
1-2 green chillies, deseeded and finely chopped
Salt and freshly milled black pepper
10ml/2tsp garam masala
2 handfuls freshly chopped coriander

Method:

1. Heat a large, shallow, non-stick frying pan until hot and cook the mince, onion, garlic and ginger for 5-7 minutes.

2. Reduce the heat and add the tomatoes, chillies, seasoning, garam masala and half the coriander.

3. Bring to the boil, reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally.

4. Garnish with the remaining coriander and serve with plain basmati rice, poppadums and a cucumber raita, or a selection of relishes.

Tip:

If preferred, replace the garam masala with a prepared curry paste of your choice.

RECIPE: Lamb Rogan Josh

Serves 4

Preparation time: 10 minutes
Cooking time: 1-1½ hours

Ingredients:
450g/1lb lean lamb shoulder or leg cubes, cut into 2.5cm/1 inch cubes
15ml/1tbsp oil
2 medium onions, peeled and chopped or 1 x 500g pack prepared diced onions
5ml/1tsp garlic purée
1 x 420g (approx.) jar prepared Rogan Josh sauce
6 small new potatoes, halved
100g/4oz prepared cauliflower florets (frozen are good too)
Salt and freshly milled black pepper
Natural yogurt, to garnish
Freshly chopped coriander leaves, to garnish

Method:

1. Heat the oil in a large non-stick pan and brown the lamb with the onion and garlic for 3-4 minutes.

2. Add the sauce, bring to the boil, reduce the heat, cover and cook on the hob for 1-1½ hours or according to the jar instructions.

3. 30 minutes before the end of the cooking time add the vegetables and continue to cook. Remove from the heat, season, if required and garnish with the yogurt and coriander.

4. Serve with prepared basmati rice and a selection of Indian relishes and poppadoms or naan bread.