Seven Stars Lamb Curry
Colin and Natasha bought the Seven Stars in South Tawton at the end of May 2019 - the first time the Victorian pub had been in private ownership for many years.
They have two letting bedrooms, although the arrival of the pandemic and enforced closures has meant intended renovation work has been affected seriously.
They were finally able to open the bar and restaurant area in May. They are still working elsewhere to provide the finances to build up the businesses, but a small and delicious range of proper home cooked food is now available and their single letting room has been fully booked since then.
Natasha, who previously worked in a five star hotel in the Cotswolds, has recently added delicious home-cooked curries to their take-away menu, adapting her love of fresh spices to individual taste. Colin, as much a perfectionist in the kitchen as he is when involved in construction and renovation, is responsible for the traditional English pub fare.
Natasha said: ‘We are looking forward to welcoming you to the Seven Stars - come along and help us make our pub home the heart of the village we have always dreamed of!’
This recipe for an authentic lamb curry comes from Natasha’s kitchen and has received some great reviews - why not try it yourself?
Lamb Curry
Ingredients
1 kilogram of diced lamb
3 onions, finely chopped
3 tbsp of oil
4 cardamom pods
4 cinnamon sticks
3 tbsp of finely chopped garlic
1 tbsp of finely grated ginger
1tsp turmeric
3 tbsp Masala paste
Salt
Fresh coriander
Method
Heat the oil on a medium heat and add the onions, salt, cardamom, and cinnamon sticks and fry until golden brown.
Add the meat, garlic, ginger and braise for five to ten minutes. Add one cup of hot water and cook for 30-40 minutes on medium heat, stirring occasionally. Next add all the spices and braise and stir for ten minutes, adding only a tablespoon of water at a time to loosen the sauce. Garnish with fresh coriander. Serve with boiled basmati rice - add some poppadum and naan bread if desired.