CLASSIC LAMB CURRY
Description
Who doesn’t love a melt in your mouth tender lamb curry?
This is my go to curry when I have people over - a big pot has been known to have been scraped clean by the end of the meal.
The yoghurt marinade tenderises the meat and works well mixed in with the heat of the spices and balanced against the sweetness of the tomatoes.
Serve with rice or naan bread with a yoghurt raita and a tomato and onion salad on the side.
Options- you can add spinach to it to make it into a saag ghost.
Add 2 or 3 small to medium peeled whole potatoes to the dish and let them cook with the curry.
Add creamed coconut to it for a milder, sweeter flavour.
Leftovers? - it makes a fantastic biryani! Just layer with cooked rice, add fried onions and saffron water to the top and steam through.
Watch my YouTube video to see how its made
Ingredients
For the marinade
For the curry
Instructions
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Marinade the lamb, preferably overnight in the fridge but at least 2/3 hours.Put all the ingredients together in a bowl & mix the diced lamb into it. Cover & set asidePulse the quartered onion, ginger garlic and coriander till you have a minceIn a large heavy bottom pan, heat the ghee and oil, add the whole spices, they should crackle.Add the onion mix to the pan and sauté well till lightly browned.Add the sliced onions and continue to brown.
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Add the lamb & brown it with the onions.When the oil is released, add the pureed tomatoes and the stir in all the dry spices.Sauté for 8/10 minutes on high heat, till the curry darkens.Add the stock. Bring to the boil then reduce heat to a simmer, cover and cook for 50 mins stirring occasionally, till the meat falls off the bone.Garnish with yogurt and corianderServe with rice or naan bread, raita & a red onion & tomato salad.
