Lamb curry recipe
- Cuisine: Indian
You might also like our cold lamb curry recipe, served with mango chutney and naan.
Ingredients2 ½ kg lamb, chopped into cubes
2 tbsp plain yoghurt
1 tsp cumin powder
1 tsp turmeric powder
1 tsp ginger powder
1 tsp garlic, crushed
6 tbsp olive oil
4-5 dried chillies
2 pieces of cinnamon bark
4 cardamom pods
1 onion, chopped
3 fresh chillies, chopped
Pinch of fenugreek
1½ onion, minced
2 desert spoons salt
2 desert spoons crushed garlic
2 desert spoons ginger paste
3 large tomatoes, diced
1 desert spoon chilli powder
1 desert spoon turmeric
Sprinkle of sugar
Fresh coriander, chopped for dressing
PreparationChop the lamb into cubes.
Combine the cumin powder, turmeric, ginger, yoghurt and garlic into a paste then mix through the cubes of lamb and leave to marinate for 2 – 3 hours.
Crush the cinnamon bark, cardamom pods and cloves in a mortar and pestle.
Place olive oil into a pressure cooker and add the dried chillies, the crushed cinnamon, cardamom and clove, the chopped onion, chopped fresh chilli and fenugreek seeds.
Then add the lamb and stir thoroughly to mix the spices through the meat.
Add minced onion, salt, crushed garlic, ginger paste, diced tomatoes, chilli powder, turmeric and finish with a sprinkle of sugar.
Continue to stir throughout this process and bring to the boil. When it’s nice and juicy put the lid on the pressure cooker and simmer for 15 minutes.
When the meat is cooked and before serving add more crushed cinnamon and cardamom.
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