Sarah's Lamb Curry

I always wing my curries - I find if you get the base gravy of a curry correct, you can’t go wrong.

I love to use lamb in curries as no matter how long you cook the lamb for, it’ll continue to tenderise the more you cook it.

Here’s my recipe for a simple lamb curry.

Prep Time: 20 minutes Cook time: 2hrs Servings: 5-6 People

What you’ll need;

Protein

1kg lamb meat ( I like shoulder or leg), diced into 2-3cm pieces

Gravy

2 tbsp Ghee (can sub for olive oil or butter)

1 tsp cumin seeds

1tsp fennel seeds

3 cardamon pods, smashed open

2 bay leaves

1tsp fenugreek seeds

1 onion, diced

5 garlic cloves, minced

1 tsp of ginger, minced

4-5 large tomatoes, diced

3 tbsp tomato paste

1/2 cup greek yoghurt

Optional

Some added vegetables - I always like to add as many vegetables as possible. I usually add some green beans & potatoes which go nicely in a meat curry.

Spices

1tsp turmeric powder

2tbsp paprika

4tsp ground coriander

4tsp ground cumin

2tsp garam marsala

Serving

Chopped coriander

1tsp garam marsala

Basic salsa made with diced cucumber, tomato, fresh mint, lemon juice & salt.

Steamed basmati rice - check out my saffron rice recipe

Method

1. To start your gravy, over medium heat in a dutch oven or heavy bottomed pan, add your ghee & whole spices (fennel seeds, cardamon pods, bay leaves, fenugreek seeds).

2. Then add your onions and a pinch of salt, sauté until almost browned (approx 5-7 minutes).

3. Next add ginger and garlic, sauté for a further 1 minute

4. Add in your lamb and another good pinch of salt. Cook the lamb until it is no longer pink, approx 3 minutes.

5. Add ground spices (turmeric, paprika, coriander, cumin, garam marsala) & tomato paste. Sauté until fragrant (1-2 minutes)

6. Add in your chopped tomatoes and enough water to create a gravy (lamb is submerged)

7. Bring to the boil, then lower your heat to the lowest setting, put the lid on and allow the curry to cook for 1.5 - 2hrs, adding water when necessary. Make sure you stir the curry frequently to prevent sticking.

8. If you are adding extra vegetables like green beans or potatoes, add them when there is still half a hour cooking time, so add the vegetables once the curry has been cooking for an hour.

9. Once the meat is tender and easily pulled apart with a fork - take your curry off the heat. Now it is time to add your yoghurt. I used to really struggle with this step as I found the yoghurt would curdle..however, I found a way that works a treat! In a seperate bowl, add your yoghurt. Then, a spoonful at a time, add in 3-4 spoons of your gravy. Whisk together well and this way your yoghurt temperature is increased gradually, preventing any curdling. Once you have incorporated enough gravy, add the mixture into your curry.

10. Mix in the remaining garam marsala

11. Taste your curry and add in any extra salt and pepper if needed.

Top with fresh coriander and serve with rice & fresh salsa.

Enjoy!

Sarah x