Yoghurt marinated lamb curry

5 servings Prep: 6 hrs, Cooking: 2 hrs
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A whole lot of comforting winter flavours.

By Food24 July 15 2015
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Ingredients (9)

1 1/2 kg lamb — stewing pieces, bone in
1 1/2 cup yoghurt — full-fat
4 curry powder
2 onion — finely chopped
2 garlic — cloves, mashed
oil — for frying
1 tomatoes — chopped
1 sugar
1 tsp salt
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Mix the yoghurt, spices in a large bowl, add the lamb pieces and mix well to ensure the lamb is coated, cover and place in the fridge for at least 6 hours but preferably overnight.

Preheat the oven to 170°C.

In a large ovenproof casserole with lid, gently fry the onions and garlic until soft and transparent, add the lamb and marinade, give it a good stir and turn up the heat.

Add the tomatoes, sugar, salt and mix, place the lid on the dish and cook in the oven for 1 hour.

Remove the lid and cook the curry for another hour.

Check the seasoning and serve with naan breads, roti, steamed rice and some spicy chutney for extra heat.

Recipe reprinted with permission of Heinstrirred. To see more recipes, please click here.

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