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Lamb Curry

A community recipe by

Not tested or verified by Nigella.com

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Introduction

This is my version of curried lamb, I have no idea whether it's remotely Indian but I happen to love it and make it all the time. While you can adjust the chilli content to suit your own tastes, it is still a fairly gutsy dish and the flavours pack a punch. I tend to keep the dish quite soupy and simply serve with Naan bread in a big bowl.

This is my version of curried lamb, I have no idea whether it's remotely Indian but I happen to love it and make it all the time. While you can adjust the chilli content to suit your own tastes, it is still a fairly gutsy dish and the flavours pack a punch. I tend to keep the dish quite soupy and simply serve with Naan bread in a big bowl.

Ingredients

Serves: 4

Metric Cups
  • 1 shoulder of lamb (cut into large chunks)
  • 1 large onion
  • 5 cloves garlic (finely chopped)
  • 1 bunch fresh coriander (chopped)
  • ½ bunch fresh mint (chopped)
  • 4 green chilli (deseeded and finely chopped)
  • 2 tablespoons vegetable oil (or groundnut oil)
  • 1 tablespoon butter
  • 2½ centimetres piece of fresh root ginger (finely chopped)
  • 5 tomatoes (quartered)
  • stock
  • 1 tub natural yoghurt
  • 1 lemon (juiced)
  • 1 pinch of fennel seeds
  • 1 pinch of cumin seeds
  • 1 pinch of coriander seeds
  • 1 pinch of green cardamom
  • 1 pinch of clove
  • 1 pinch of chilli flakes
  • 1 pinch of fenugreek leaves
  • 1 pinch of turmeric
  • 1 pinch of ground cumin
  • 1 pinch of maldon salt
  • 1 shoulder of lamb (cut into large chunks)
  • 1 large onion
  • 5 cloves garlic (finely chopped)
  • 1 bunch cilantro (chopped)
  • ½ bunch fresh mint (chopped)
  • 4 green chile (deseeded and finely chopped)
  • 2 tablespoons vegetable oil (or groundnut oil)
  • 1 tablespoon butter
  • ⅞ inch piece of fresh gingerroot (finely chopped)
  • 5 tomatoes (quartered)
  • stock
  • 1 tub natural yoghurt
  • 1 lemon (juiced)
  • 1 pinch of fennel seeds
  • 1 pinch of cumin seeds
  • 1 pinch of coriander seeds
  • 1 pinch of green cardamom
  • 1 pinch of clove
  • 1 pinch of chile flakes
  • 1 pinch of fenugreek leaves
  • 1 pinch of turmeric
  • 1 pinch of ground cumin
  • 1 pinch of sea salt flakes

Method

Lamb Curry is a community recipe submitted by TimBris83 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Begin by making the spice mix, toast the whole spices in a dry frying pan until the aromas are released, be careful not to burn them. Grind to a powder in a pestle and mortar, add remaining spices and combine.
  • Heat the oil and butter in a cast iron casserole, add the onions and after the initial sizzle fry over a low heat for about 10-15 mins until softened. Add the garlic and fresh chilli towards the end of the frying time. Add the spice mix and allow to combine in the heat
  • Add the lamb and toss about in the mixture Add tomatoes to the pan and cover the mixture with stock. Add lemon juice and mint, and 3/4 of the coriander. Reduce heat, cover and simmer very gently for two hours or so stirring occasionally.
  • At the end of cooking stir in the yoghurt and the remaining coriander, retaining a few fronds for garnish. A few tips: Keep tasting the curry as it cooks, you may need to adjust the seasoning, I often end up adding more chillies or cumin powder. It isn't the end of the world if you don't have time for dry frying spices or even pummelling them in a pestle and mortar, bung the lot in a food processor if you're strapped for time.
  • If you don't have time to bone and cube a shoulder of lamb yourself you can buy ready cubed, but please ensure the cubes are at least 1.5 inches.

  • Begin by making the spice mix, toast the whole spices in a dry frying pan until the aromas are released, be careful not to burn them. Grind to a powder in a pestle and mortar, add remaining spices and combine.
  • Heat the oil and butter in a cast iron casserole, add the onions and after the initial sizzle fry over a low heat for about 10-15 mins until softened. Add the garlic and fresh chilli towards the end of the frying time. Add the spice mix and allow to combine in the heat
  • Add the lamb and toss about in the mixture Add tomatoes to the pan and cover the mixture with stock. Add lemon juice and mint, and 3/4 of the coriander. Reduce heat, cover and simmer very gently for two hours or so stirring occasionally.
  • At the end of cooking stir in the yoghurt and the remaining coriander, retaining a few fronds for garnish. A few tips: Keep tasting the curry as it cooks, you may need to adjust the seasoning, I often end up adding more chillies or cumin powder. It isn't the end of the world if you don't have time for dry frying spices or even pummelling them in a pestle and mortar, bung the lot in a food processor if you're strapped for time.
  • If you don't have time to bone and cube a shoulder of lamb yourself you can buy ready cubed, but please ensure the cubes are at least 1.5 inches.

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    What 1 Other has said

    • This is a great recipe, will definitely cook again. Found by chance when searching lamb curry recipes.

      Posted by Essen&trinken on 19th October 2014
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