Total Time
1hr 35mins
Prep 50 mins
Cook 45 mins

A delicious curry where the rich flavours of the infused spices really make this curry stand out and the addition of yoghurt gives it a rich texture. It's well worth that little bit of effort. I always double the recipe so half can be frozen.

Ingredients Nutrition

Directions

  1. Peel onion and slice and mince garlic. Heat oil in a medium size saucepan; fry onion and garlic over low heat until soft.
  2. Add diced lamb and cook, stirring until sealed on all sides. Remove meat from the saucepan and set to one side.
  3. Add the coriander, turmeric, black pepper and 1 tablespoon Garam Masala. Stir together for 1 minute.
  4. Top and tail green chilies--remove seeds first for a milder heat. Chop small and add to the saucepan stirring for a further minute or two.
  5. Add bay leaves and cinnamon; stir in the Yoghurt. Add the chopped tomatoes and bring to the boil.
  6. Add the lamb and simmer for 40 minutes. Five minutes from the end of cooking, add the remaining 2 teaspoons of Garam Masala and salt. Thicken slightly if necessary. Remove whole spices.
  7. Serve with Basmati rice and accompaniments.
Most Helpful

5 5

Great curry. The spices work well and the chilies where spot on. Next time I will leave in the seeds from one to increase the heat. I did make one small change - I used canned tomatoes as I had forgotten to buy fresh. This probably resulted in a thicker gravy. I used ghee as I like the flavour but the next time I will cut back to about 2/3 of what is stated (personal preference). I got 3 good serves from this recipe and (yipee) 2 are in the freezer.