The ultimate lamb curry

Without a delicious spicy curry, your repetoire is incomplete.
 

Recipe from: Sarah Graham
Preparation time: 15 min
Cooking time: 1h
 
 

Ingredients

 
  • 750
    g
    lamb
  • 2
    cup
    plain yoghurt
  • 2
    tsp
    turmeric
  • 2
    tsp
    medium curry powder
  • 2
    tsp
    ground coriander
  • 2
    tsp
    ground cumin
  • 1
    tsp
    dried chilli flakes
  • 1/4
    cup
    olive oil
  • 2-3
    cloves garlic- chopped
  • 2
    tsp
    fresh ginger- grated
  • 1
    tsp
    freshly ground black pepper
  • 1
    can
    chopped peeled tomatoes
  • 2-3
    Tbs
    chutney
  • juice of half a lemon
  • fresh coriander to garnish
Servings: Change Serving
 
 

Method

 
The night/morning before:
Roughly chop the lamb, add it to a large mixing bowl and coat with the yoghurt, half the spices and half the chilli. Cover with clingfilm and refrigerate.

Heat the olive oil in a pot and fry the garlic with the remaining spices and chilli, ginger and black pepper, allowing them to blend with the oil.

Add the lamb in batches so that the pot isn't too full. Stir and bring to a simmer.

Add the tomatoes, chutney and lemon juice and simmer gently for about 1 hour, the longer the better.

You will know you're close when the colour starts to change to a rich, brick-red and the meat is tender.

Garnish with fresh coriander and serve with couscous, basmati rice or naan bread and minted tzatziki on the side.


Reprinted with permission of Sarah Graham.
To visit Sarah Graham's blog, click here.






 

 

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Basil wilts quickly, but will perk up when left in cool water for about 30 minutes. Then blot the leaves dry and store them at room temperature in a tightly sealed bag. If basil is stored in the refrigerator, it turns black.
 

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