Lamb Curry. Cook gently for a minute or two. Add the curry powder, salt and vinegar and stir thoroughly. Add the lamb and cook, stirring constantly until the lamb is coated with the spice mixture.
Cuts of boneless beef can also be used in this recipe, but the true flavor is in the lamb. Sprinkle the turmeric over the lamb, stirring lightly to coat. Toast the fennel seeds as above and set aside. You can have Lamb Curry using 17 ingredients and 5 steps. Here is how you cook that.
Ingredients of Lamb Curry
- It’s 1 Kg of Lean Lamb Shoulder Diced (I deboned a shoulder joint myself as its much cheaper, but all supermarkets sell diced lamb).
- You need of Juice of 1 lemon.
- You need 1 of large heaped tbsp. of garam masala.
- You need 5 cloves of or garlic roughly chopped.
- It’s 1 of large knob of ginger grated.
- It’s 2 tbsp. of vegetable oil or fry light.
- You need 1 tin of tomatoes.
- You need 1 of large onion sliced.
- You need 1 tbsp. of cumin.
- You need 1 tbsp. of ground corriander.
- Prepare 1 tbsp. of turmeric.
- Prepare 1 tbsp. of smoked hot paprika.
- It’s 1 of whole chilli sliced in half (up to you which variety for your desired heat).
- Prepare 1 cup of water to add to make up the desired consistency sauce.
- Prepare 2-3 tbsp. of low fat yogurt (I used Skyr).
- Prepare of Salt and Pepper a good pinch.
- You need 2 tbsp. of fresh roughly chopped corriander.
Lamb curry is a classic dish from northern India and the most popular of all curries. You can vary by substituting other ingredients in place of the lamb and adjusting the cooking time. Sweet, slow-cooked aubergines & cool natural yoghurt. Sweet, slow-cooked aubergines & cool natural yoghurt.
Lamb Curry instructions
- First of all put the diced lamb in a large bowl, pour over the lemon juice and mix in the salt, pepper and garam masala. Leave to marinate for as long as possible preferably over night (although I only had an hour and it was still delicious)..
- Whilst the lamb pieces are marinating prepare the spices and vegetables. Once ready, get a large frying pan and heat on a medium to high heat and add the spices to heat through, this only takes a minute or two. Its important to keep an eye on this part as you don’t want them to burn. Add the oil or low fat oil spray throw in the lamb and onions..
- Keep stirring well so they don’t burn, turn the heat down a little. Then add the ginger and garlic too. When it’s looking like the onion has softened and the lamb is browned on the outside.
- Throw in the tinned tomatoes, add the chilli, give it a good stir so it thickens through, then dash in the cup of water. Now be patient, let it simmer, it depends on how tender the shoulder is, mine did take an hour on the hob!, It can take less time it just depends. Keep checking every 10 minutes or so, add more water if it looks like it its too thick and sticking. I decided to let it cook through for another 30 minutes which gave it this deep brown colour. I know the pan is messy!.
- Enjoy serve with basmati rice, dips and naan bread!.
Added a tin of green lentils. Also had to substitute beef for the lamb as couldn't find any in the supermarket. Did add the can of water. Simple yet delicious, lamb curry is an easy and wholesome meal to put together. This Indian lamb curry is made with tomatoes and onions cooked with spices for a rich, hearty dish that's perfect to make for a crowd.