The big flavours of this lamb curry belie how easy it is to make. Sure to become a firm favourite.
How to make a lamb curry
Published on 09/26/2014 | By admin |
- Prep Time
- Cook Time
- Difficulty Level Beginner
- (3.3 /5)
- 4 ratings
- 1.5kg/3lb 5oz lamb shoulder, boned weight, cut into cubes
- 4 tbsp medium Indian curry paste
- 2 tbsp vegetable or sunflower oil
- A generous knob of butter
- 2 onions, halved then thinly sliced
- 1 cinnamon stick
- 6 cardamom pods
- 400g/14oz can chopped plum tomatoes
- 1 tbsp tomato purée
- 300ml/½ pint hot chicken or lamb stock
- 400g/14oz can chickpeas, drained
- 125g/4½oz baby leaf spinach, well washed
- Place the diced lamb shoulder into a bowl or food bag. Mix in three tablespoons of curry paste and leave to marinate for 30 minutes at room temperature, or up to 24 hours in the fridge.
- Heat the oil and butter in a large heavy based pan, then add the onions, cinnamon stick, cardamom pods and the remaining tablespoon of curry paste. Fry over a medium heat for 10 minutes, until the onions are softened and starting to turn golden-brown.
- Add the marinated lamb, and fry for a couple of minutes until the meat has changed colour - it doesn’t have to be browned.
- Stir in the chopped tomatoes, tomato purée and enough stock to cover most of the lamb, with the top pieces just poking clear of the liquid.
- Add the chickpeas and bring the mixture up to the boil, then turn the heat down to a simmer, and cook gently for 1 – 1½ hours, until the lamb is very tender and the sauce is rich and thick.
- Spoon away the excess fat that will have gathered on the top of the curry, then season with salt and freshly ground black pepper to taste.
- Add the spinach, stirring the spinach leaves into the curry until they wilt.
- Serve the curry with your favourite rice, breads and chutneys.
- Servings : 8