The aromatic blend of spices, combined with the succulent lamb makes this a fresh, flavourful curry as good as one from your local Indian takeaway.
Serving Size:
4 – 6
Time:
2 hours 20 minutes
Difficulty:
Easy
Ingredients
- 3 tbsp olive oil
- 900g boneless lamb shoulder, diced
- 2 onions, thinly sliced
- 1 thumb ginger, minced
- 2 cloves garlic, minced
- 1 tsp coriander
- 1 tsp cumin
- ½ tsp ground cardamom
- ½ tsp curry powder
- 1 tsp turmeric powder
- ½ tsp cayenne pepper
- 1 ½ tsp garam masala
- 2 bay leaves
- 1 can tomato puree
- 1 cup yoghurt
- 2 cups water
- salt
- chopped cilantro for garnish
directions
- In a large pot over high heat add oil and cook lamb until browned, stirring occasionally. Transfer to a plate and set aside.
- Adjust to medium heat, saute onions until browned. Add ginger, garlic, turmeric, cayenne, coriander, cumin, cardamom, garam masala and bay leaves. Add canned tomatoes, yoghurt and water. Bring to a boil and season with salt.
- Remove bay leaf and return the lamb to the pot and simmer over low heat until the lamb is tender – approx 1 hour 45 minutes. If lamb is still tough, add water gradually and cook further.
- Garnish with cilantro. Best served with rice or naan bread.