Luke Thomas is an amazing young chef who's building a pretty fearsome reputation for himself in some of Europe's most exciting restaurants.
He's just opened Luke's Dining Room, at Sanctum on the Green, near Marlow in Berkshire after working alongside top Michelin-starred chefs like Heston Blumenthal at The Fat Duck.
This is pretty incredible considering he's only 18-years-old!
To celebrate the amazing produce of his home in Wales, Luke has developed this tasty lamb curry recipe to add some spice to cold winter nights. Give it a try for a very special Saturday night meal in front of the X Factor...
Welsh Lamb Curry
Luke says, "This is one of my all time favourites. I love a good curry and to utilise a good cut like the neck with is full of flavour is well worth the lengthy cooking process."
Cooking time: 2.5 - 3 hours
500g Lamb neck fillet (Diced)
2 White onions (Finely Diced)
2 Garlic cloves (Crushed)
1 Red chilli (Chopped)
2 tbsp Vegetable oil
3 tbsp Curry paste, (use to your taste but I would use a masala)
1 400g Tin chopped tomatoes
½ Tin Coconut milk
Bunch fresh coriander (Chopped)
Natural yogurt (To Serve)
Heat the oil in a casserole style pan or large sauce pan, sweat the onion, garlic and chilli for a few minutes until it starts to soften.
Now add the diced lamb, let the lamb get some colour and then turn/stir to let the lamb colour evenly.
Add the curry paste, mix through all of the lamb and onion mix. Cook out for a few minutes to start to cook the spices.
Now it's time to add the tin tomatoes, coconut milk and bring to the boil.
Once boiling either turn to a lower heat or place a lid/tin foil on the pan and cook in the oven slowly for a good 3 hours, if not use the hob for 2 hours and let it simmer gently.
Once the lamb has been cooking for 2-3 hours it'll be nice and tender and the flavour will be really delicious. At this stage add the coriander and drizzle on some of the Natural yoghurt and serve.
What do you reckon?
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