What you need:

500g lamb shoulder chopped into bite size chunks and placed into a small mixing bowl

1 large onion, finely chopped

1 red chilli, finely chopped (seeds left in)

2 cloves of garlic, peeled and finely grated

2 inch piece of fresh ginger, peeled and finely grated

2 tsp of ground turmeric

1 tsp of paprika

2 tsp of cumin powder

1 tsp of ground coriander

1 tbsp of tomato puree

400g tin of chopped tomatoes

400ml of boiled water

A knob of unsalted butter



To Garnish

1 red chilli, finely sliced (seeds left in)

A large handful of chopped fresh coriander

Squeeze of lemon

What you do:

Put your large pan/wok on a high heat and add a knob of butter and about a 1 tbsp of oil. Throw in the chopped onions, garlic, ginger & chilli and stir to coat everything with the butter. Add in 2 tsp of turmeric, 1 tsp of ground cumin, 1 tsp of ground coriander and 1 tsp of paprika. Stir well and reduce the heat to medium.

Put your other pan on a high heat. Take your bowl of lamb pieces and add a 1 tsp of ground cumin. Lightly toss the lamb in the spice with your fingers to coat the pieces.

Once your new pan is nice and hot, add a tbsp of oil, swirl it around and add in the lamb. Cook for 1 minute on a high heat, turning the pieces of lamb once to get most of the meat sealed (very lightly browned) on the outside.

Turn the heat off the lamb and turn the heat back up high on the first pan containing the spices and onions. Add in 1 tbsp of tomato puree and the tin of chopped tomatoes. Give it all a good stir together before adding 400ml of recently boiled water. Stir again.

Add the lamb into the larger pan after the water and stir. Finally turn the heat down to a simmer and leave the curry bubbling away gently for 1 hour, after which time the lamb will be soft and succulent. If you’re serving rice or naan bread with the curry, time them to also be ready in 1 hour.

After 1 hour the sauce will have reduced and thickened as in the photo below. Throw in the chopped coriander, fresh chilli and a squeeze of lemon juice.

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