|2 cup||yoghurt — plain|
|2 tsp||curry powder — medium|
|2 tsp||coriander — ground|
|2 tsp||cumin — ground|
|1 tsp||dried chilli flakes|
|2-3||garlic — cloves, chopped|
|2 tsp||fresh ginger — grated|
|1 tsp||black pepper — freshly ground|
|1||tomatoes — peeled, chopped|
|lemon — halved, juice only|
|fresh coriander — to garnish|
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
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.