Indian Lamb Curry
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recipe by Octopus Publishing https://octopusbooks.co.uk/
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- Total Time
- 1hr 50mins
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- Serves
- 4
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- Calories
- 806
A slow-cooked, comforting lamb curry that tastes even better the next day. Serve with plenty of warm naan.
recipe updated 24 Jan 2020
Ingredients
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- Blanched almonds
- 50 g
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- Cumin seeds
- 1 tablespoon
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- Coriander seeds
- 1 tablespoon
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- Ginger
- 50 g
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- Garlic clove
- 3
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- Lamb shoulder
- 1 kg
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- Tomato
- 6
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- Coriander
- as needed
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- Butter
- 40 g
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- Cloves
- 8
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- Chilli flakes
- ½ teaspoon
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- Cardamom pods
- 10
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- Ground turmeric
- ½ teaspoon
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- Onion
- 2
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- Water
- 200 ml
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- Greek yogurt
- 100 ml
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- Salt & pepper
- as needed
Tools
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Food processor
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Stove
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Dutch oven
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Food processor bowl
Step preview
- Get a clean Dutch oven
- Heat - medium heat
- Add blanched almonds to the Dutch oven
- Toast until fragrant - 1 min, medium heat
- Add butter, cloves, chilli flakes, cardamom pods, cumin seeds, coriander seeds, ginger and ground turmeric to the Dutch oven
- Fry gently - 3 min, low heat
- Add onion to the Dutch oven
- Fry until softened while stirring occasionally - 2 min
- Add garlic clove to the Dutch oven
- Fry until softened - 3 min
- Get a clean food processor bowl
- Transfer content of Dutch oven to food processor bowl
- Blend until thickened and continue
- Add water to the sauce slowly while machine is running
- Transfer sauce to Dutch oven
- Add lamb shoulder, tomato and water to the Dutch oven
- Simmer - low heat
- Mix in greek yogurt to the food processor bowl
- Season with salt & pepper and cover
- Cook gently until tender - 1 hr 30 min, low heat
- Garnish with coriander
- Serve