LAMB CURRY
SERVES 4-5 | 15 MINS PREP | 3 HRS COOK TIME
INGREDIENTS
1kg lamb shoulder chops
- 2 tbsp butter
- 1 onion, finely chopped
- 2 garlic cloves, crushed and chopped
- 3cm fresh ginger, grated
- 1 tbsp garam masala
- 1 tbsp ground turmeric
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tbsp curry powder
- 1/4 tsp cayenne pepper
- 1 cup chicken stock
- 400g can chopped tomatoes in juice
- 400g can chickpeas
- 2 tbsp lemon juice
- 1/2 cup plain yoghurt
To serve
- Plain unsweetened yoghurt
- Fresh coriander leaves
- Wild rice, cooked according to packet instructions
- 4 naan bread
METHOD
Preheat the oven to 150°C.
Heat a dash of oil in a large frying pan over a high heat.
Season the lamb with a little salt and pepper and brown on both sides (this is best done in batches). Set the chops aside.
Reduce the heat to medium and add the butter or clarified butter and another dash of oil to the same pan. Add the onion, garlic and ginger and cook, stirring, for about 5 minutes until the onion is soft.
Add the spices and cayenne pepper and cook for another few minutes, stirring all the time so the spices don’t stick and burn.
Add the stock to the pan, bring to the boil then immediately turn off the heat. Stir in the tomatoes, chickpeas, lemon juice, yoghurt and the lamb and its juices.
Taste and season as required. If your pan is ovenproof, cover tightly and cook in the oven for 3 hours or transfer everything to a covered casserole dish.
Before serving, you can remove the meat from the bones if you like so it’s easier to eat.
Serve the curry with steamed rice, a dollop of unsweetened yoghurt ( you could add a sprinkle of lemon zest and fresh herbs to the yoghurt), fresh coriander and hot crispy naan bread.
