Classic recipe for Lamb Curry – tender and delicious
3 onions, finely chopped
2 small green chillies
4 cm piece ginger, peeled and finely grated
8 garlic cloves, finely chopped
3 tablespoons oil
1/2 x 250 g tin chopped tomatoes
1 tablespoon garam masala
1 1/2 teaspoons ground cumin, plus a large pinch for sprinkling
1 1/2 teaspoons ground coriander
1/2 teaspoon chilli powder
1 tablespoon ground turmeric
2 teaspoons salt, or to taste
1 kg leg of lamb, chopped into 2,5 cm cubes
2 tablespoons Greek-style yoghurt, whisked with 200 ml water
3 tablespoons chopped coriander leaves
In a blender or using a mortar and pestle, grind the onions, green chillies, ginger, garlic, oil and tinned tomatoes into a smooth paste.
Mix the paste with the garam masala, cumin, ground coriander, chilli powder, turmeric and salt. Place the lamb in a large bowl and cover in the paste, making sure all the pieces of lamb are well coated.
Put the lamb in a heavy-based saucepan over a low heat, cover and cook for 35-40 minutes, stirring frequently until the meat is tender and the oil has separated.
Add the yoghurt, then cover and cook for a further 5 minutes, stirring constantly over a low-medium heat.
Remove from the heat, then sprinkle with the chopped coriander and a large pinch of ground cumin and serve.
My notes: I’ve found that the meat needed longer time to cook than mentioned 35-40 minutes. I cooked mine over a low heat, covered, stirring every now and then to prevent the bottom of the pot from turning too dark, for about 2,5 hours until it was really tender.
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Recipe courtesy of The Food Fox. Visit the blog for more delicious recipes. Recipe copyright – Ilse van der Merwe. Photo copyright – Tasha Seccombe.