main banner

Fiery-Indian-Lamb-Curry

Fiery Indian Lamb Curry

Lamb is absolutely delicious in curry: The slower cook means it will melt in the mouth, and the spices bring out the rich flavour of the meat.

You can serve with rice and naan, or both of course: No one will judge you here. This also freezes really well, so you could make extra, and save half for when you’re not in the mood to cook.



Serves: 4
Prep Time: 15 minutes
Cook Time: 2 hours 10 minutes  

Ingredients

  • 2 tbsp vegetable oil

  • 1 tbsp mustard seeds

  • 5 green cardamom pods

  • 1 cinnamon stick

  • 2 bay leaves

  • 3 medium onions, chopped

  • 600g lamb neck or shoulder, cut into bite- sized pieces

  • 1 x 400g tin of chopped tomatoes

  • 6 garlic cloves, crushed

  • 1 x 4cm piece of fresh ginger, peeled and grated

  • 1 tbsp ground cumin

  • 1 tsp chilli powder

  • 1 tbsp dried coriander

  • 1 tbsp garam masala

  • 1⁄2 tsp turmeric
  • 100ml vegetable stock

  • 3 tbsp plain yoghurt, plus extra to serve
  • Salt and black pepper
To serve:
  • Basmati rice and/or Naan bread

Instructions

1. Heat the oil in a large heavy pan over a medium-high heat. Brown the lamb on all sides, then remove to a plate.

2. In the same pan, add the mustard seeds, cardamom pods, cinnamon stick and bay leaves and sizzle for 30-40 seconds.
3. Turn the heat to medium, add the onions and cook for 7-8 minutes until soft and translucent.

4. Increase the heat to medium-high and stir in the tomatoes, garlic, ginger, cumin, chilli powder, coriander, garam masala and turmeric.

5. Add the stock and browned lamb. Cover the pan and simmer for about 1.5 - 2 hours until the lamb is very tender, stirring and scraping the bottom with a wooden spoon. Add a splash of water if the curry starts to look too dry.

6. Remove from the heat. Season to taste with salt and black pepper. Stir in the yoghurt and immediately divide the curry between serving bowls.

7. Serve with basmati rice, naan and some extra yoghurt.


 Per Serving 499kcals, 34.4g fat (13.9g saturated), 17.9g carbs, 6.3g sugars, 30.7g protein, 4.2g fibre, 0.205g sodium
 

See More Recipes 

This gorgeous recipe is courtesy of our sister website easyfood.ie. Easy Food is Ireland’s go-to source for all things food. It is the ultimate cooking and kitchen guide for home cooks, from fail-safe recipes to expert tips from our very own custom-built test kitchen. Visit easyfood.ie for more great recipes, and don’t forget to pick up a copy of our magazine!

Are you a curry fan? Check out our Chicken Tikka Masala.


About the Author

Easy Food is Ireland's No.1 food magazine and always answers the question, “What’s for dinner?". It is the ultimate kitchen and cooking guide for home cooks, with every issue containing a delicious mix of cooking tips, budget recipes, easy meal ideas and nutritional information. We have step-by-step recipes with accompanying cook-along videos on our YouTube channel, as well as practical information from Home Economics teachers in each issue. There’s something for everyone, as young cooks can flip to the Kids’ Kitchen section for fun kitchen tips, kid-friendly cooking products and a cut-out-and-keep recipe that they’re sure to love! Check out Easy Food on Facebook, Twitter, Instagram and YouTube.
 

Comments

Please login to leave a comment.