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Slow Cooked Lamb Curry

02 August 2013


  • 1/2 tsp cardamom seeds (from about 8 green pods)
  • 4-6 cloves
  • 3 medium onions
  • 200g tomatoes
  • 50g/10 cloves garlic or garlic chips
  • 20g/4cm piece of fresh ginger or ginger powder
  • 75ml vegetable oil
  • 100ml thick Greek-style yoghurt
  • 700g boneless lamb shoulder, trimmed of excess fat, cut into 4cm pieces - ask your local butcher to prepare if required
  • 1 tsp salt
  • 1 tsp Garam Masala
  • 1 tsp Chilli powder
  • 1 tbsp single cream
  • fresh coriander, roughly chopped
  • Chapatis, to serve or/and basmati rice
  1. Grind the cardamom and cloves into a powder, set aside. In stages, using a mini food processor and rinsing out in between, roughly chop the onions then blend to a purée with a little water; roughly chop then purée the tomatoes; roughly chop then blend the garlic chips and ginger with 1 tbsp of water to a slack paste.
  2. Heat the oil in a heavy-based casserole pan over a medium heat. Gently fry the onion paste for 10-15 mins until golden, then add the ginger nad garlic and fry for 3 mins. Stir in the  yoghurt, then add the meat and salt and cook over a low-medium heat for 20-30 mins until browned. Stir in the garam masala and chilli powder, and after about 30 secs pour over enough water to just cover the meat (about 300ml). Simmer, covered, for about 45 mins.
  3. Stir the cream and puréed tomatoes into the lamb, followed by the cardamom and clove mix. To seal the pan, first cover with foil, then a lid. Cook over the lowest heat for 30-45 mins until the lamb is tender. Uncover and simmer for a further 30 mins to reduce the sauce down, if necessary. Scatter over the coriander and serve with basmati rice and/or chapatis.

PER SERVING 352 kcals, protein 24g, carbs 8g, fat 25g, sat fat 12g, fibre 2g, sugar 5g, salt 1.1g.


Posted: 02/08/2013 14:05:16 by Sara

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