Classic Lamb Curry

ANOTHER FAVOURITE DISH HAILING FROM NORTH INDIA, IT IS PERFECT FOR ANY OCCASION AND HITS THE RIGHT SPOT FOR ALL CURRY LOVERS. THIS DISH IS SIMPLE, YET RICH IN FLAVOUR AND LIKE MOST CURRIES, TASTES EVEN BETTER THE NEXT DAY.

SERVES 4 | PREPARATION TIME: 30 MINUTES | COOKING TIME: 45 MINUTES

FRESH

3 onions, finely chopped

2 small green chillies

4cm piece ginger, peeled and finely grated

8 garlic cloves, finely chopped

1kg leg of lamb, chopped into 2.5cm cubes

2 tablespoons Greek-style yoghurt, whisked with 200ml water

3 tablespoons finely chopped coriander

SPICES

1 tablespoon garam masala

1½ teaspoons ground cumin, plus a large pinch for sprinkling

1½ teaspoons ground coriander

½ teaspoon chilli powder

1 tablespoon ground turmeric

PANTRY/LARDER

3 tablespoons oil

½ x 250g tin chopped tomatoes

2 teaspoons salt, or to taste

1. In a blender or using a mortar and pestle, grind the onions, green chillies, ginger, garlic, oil and tinned tomatoes into a smooth paste.

2. Mix the paste together with the garam masala, cumin, ground coriander, chilli powder, turmeric and salt. Place the lamb in a large bowl and cover in the paste, making sure all the pieces of lamb are well coated.

3. Put the lamb into a heavy-based saucepan over a low heat, cover and cook for 35–40 minutes, stirring frequently until the meat is tender and the oil has separated.

4. Add the yoghurt, then cover and cook for a further 5 minutes, stirring constantly over a low–medium heat.

5. Remove from the heat then sprinkle with the chopped coriander and a large pinch of ground cumin and serve.