5 servings
Prep: 15 mins,
Cooking: 1 hr 45 mins
A mild, yet aromatic lamb curry full of flavour - perfect for winter. Making your own spice paste is so rewarding and really easy to do. An AMC unit enables you to sauté the spice paste over a medium heat to release the aromatic flavours, without the risk of burning them. Use an AMC 24 cm Gourmet High to have enough space for all the other ingredients and allow them to simmer together gently. Enjoy this recipe in any of the ways suggested below. If you prefer a spicier sauce, add more curry powder or fresh chillies to the spice paste.
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Ingredients (22)
Spice paste
50 ml | fresh coriander — with the stalks |
2 large | garlic cloves — peeled |
10 ml | lemon rind — finely grated |
15 ml | fresh ginger — fresh ginger |
5 ml | mild curry powder |
15 ml | ground cumin |
10 ml | ground coriander |
2.5 ml | turmeric |
2.5 ml | fennel seeds — optional |
Meat
15 ml | olive oil |
1.5 kg | stewing lamb — on the bone, cubed and excess fat removed |
3 | medium onions — cut into wedges |
4 | cardamom pods — crushed |
1 x 410 g | tin chopped tomatoes |
1 x 410 g | tin chickpeas — drained (see tip) |
lemon juice | |
salt and pepper to taste | |
50 g | flaked almonds — roasted(see tip) |
extra | lemon rind |
extra | fresh coriander |
extra | fresh mint leaves |
plain yoghurt — to serve |
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