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.
- 500 g lamb, diced
- 1 large onion, sliced thinly
- 1 garlic clove, crushed
- 22.18 ml ghee or 22.18 ml oil
- 4.92 ml ground coriander
- 4.92 ml ground cumin
- 4.92 ml ground turmeric
- 4.92 ml fresh coarse ground black pepper
- 22.18 ml garam masala
- 2 chilies
- 2 bay leaves
- 5 cm cinnamon sticks
- 100 ml natural low-fat yogurt
- 225 g tomatoes, skinned and diced
- 4.92 ml salt
- Peel onion and slice and mince garlic. Heat oil in a medium size saucepan; fry onion and garlic over low heat until soft.
- Add diced lamb and cook, stirring until sealed on all sides. Remove meat from the saucepan and set to one side.
- Add the coriander, turmeric, black pepper and 1 tablespoon Garam Masala. Stir together for 1 minute.
- 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.
- Add bay leaves and cinnamon; stir in the Yoghurt. Add the chopped tomatoes and bring to the boil.
- 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.
- Serve with Basmati rice and accompaniments.
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.