“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.”
READY IN:
1hr 35mins
SERVES:
2
UNITS:
Metric

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.

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