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CLASSIC LAMB CURRY

Cuisine:
Courses:
Servings: 4
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
[embedyt]https://https://youtu.be/gD0a1jkkL34[/embedyt]
 
 
 
 
Ingredients
  • 1 kg diced lamb (Get a mix of shoulder & leg with a few bones in to give depth of flavour)
    • For the marinade
  • 3 heaped tbs yogurt, 2 tbs of Worcestershire sauce, 1 tbs garam masala, 1 teaspoon paprika, 1 tsp sumac, Salt & pepper
    • For the curry
  • To mince in the food processor: 1 large onion, quarterd, 1 thumb of ginger, 2 cloves garlic and handful of coriander stems and leaves.
  • 1 tbsp ghee
  • 2 tbsp vegetable oil
  • Whole spices 1 tbs cuminseeds, Cinnamon stick, 2/3 cloves, 2/3 green & 1 black cardamom pods, 2/3 bay leaves
  • 1/2 small onion, sliced
  • 1 can of peeled plum tomatoes, pureed in food processor
  • ground spices: 1 tbs garam masala, 1 tbs each of ground coriander & cumin, 1 tbs of ground fennel seeds, 1 teaspoon of turmeric, 1 teaspoon of pul biber or other smoked chilli flakes. Salt and pepper to taste
  • 1 stock cube, dissolved in 1 can of hot water
  • fresh coriander to garnish
Instructions
  1. 1
    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 aside
     
    Pulse the quartered onion, ginger garlic and coriander till you have a mince
     
    In 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. 
     
  2. 2
    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 coriander
    Serve with rice or naan bread, raita & a red onion & tomato salad.
     
Read it online: https://sherrys-kitchen-table.co.uk/recipe/classic-lamb-curry/