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Before you jump to Lamb Curry recipe, you may want to read this short interesting healthy tips about Exactly Why Are Apples So Beneficial With Regard To Your Health.
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We hope you got insight from reading it, now let’s go back to lamb curry recipe. To cook lamb curry you need 17 ingredients and 5 steps. Here is how you achieve it.
The ingredients needed to prepare Lamb Curry:
- You need 1 Kg Lean Lamb Shoulder Diced (I deboned a shoulder joint myself as its much cheaper, but all supermarkets sell diced lamb)
- You need Juice of 1 lemon
- Prepare 1 large heaped tbsp. of garam masala
- Take 5 cloves or garlic roughly chopped
- You need 1 large knob of ginger grated
- You need 2 tbsp. vegetable oil or fry light
- Take 1 tin tomatoes
- Get 1 large onion sliced
- Get 1 tbsp. cumin
- Prepare 1 tbsp. ground corriander
- Prepare 1 tbsp. turmeric
- Get 1 tbsp. smoked hot paprika
- Take 1 whole chilli sliced in half (up to you which variety for your desired heat)
- Prepare 1 cup water to add to make up the desired consistency sauce
- Take 2-3 tbsp. low fat yogurt (I used Skyr)
- Get Salt and Pepper a good pinch
- Prepare 2 tbsp. fresh roughly chopped corriander
Instructions to make Lamb Curry:
- First of all put the diced lamb in a large bowl, pour over the lemon juice and mix in the salt, pepper and garam masala. Leave to marinate for as long as possible preferably over night (although I only had an hour and it was still delicious).
- Whilst the lamb pieces are marinating prepare the spices and vegetables. Once ready, get a large frying pan and heat on a medium to high heat and add the spices to heat through, this only takes a minute or two. Its important to keep an eye on this part as you don’t want them to burn. - - Add the oil or low fat oil spray throw in the lamb and onions.
- Keep stirring well so they don’t burn, turn the heat down a little. Then add the ginger and garlic too. - - When it’s looking like the onion has softened and the lamb is browned on the outside
- Throw in the tinned tomatoes, add the chilli, give it a good stir so it thickens through, then dash in the cup of water. Now be patient, let it simmer, it depends on how tender the shoulder is, mine did take an hour on the hob!, It can take less time it just depends. - - Keep checking every 10 minutes or so, add more water if it looks like it its too thick and sticking. I decided to let it cook through for another 30 minutes which gave it this deep brown colour. - - I know the pan is messy!
- Enjoy serve with basmati rice, dips and naan bread!
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