How To Make Lamb Curry
This aromatic and tender lamb curry is a comforting dish that's perfect for sharing with loved ones. The succulent lamb is marinated in a flavorful curry paste before being cooked with a blend of spices, tomatoes, chickpeas, and spinach. The rich and thick sauce pairs beautifully with rice, bread, or chutneys. Enjoy the warmth and spice of this delightful meal!
— Constant Cookbook
Ingredients
- 1.5kg/3lb 5oz lamb shoulder
- 4 tbsp medium Indian curry paste
- 2 tbsp vegetable or sunflower oil
- generous knob of butter
- 2 onions
- 1 cinnamon
- 6 cardamom
- 400g/14oz can chopped plum tomatoes
- 1 tbsp tomato purée
- 300ml/½ pint hot chicken or lamb stock
- 400g/14oz can chickpeas
- 125g/4½oz baby leaf spinach
Instructions
- Place the diced lamb shoulder into a bowl or food bag. Mix in three tablespoons of curry paste and leave to marinate for 30 minutes at room temperature, or up to 24 hours in the fridge.
- Heat the oil and butter in a large heavy based pan, then add the onions, cinnamon stick, cardamom pods and the remaining tablespoon of curry paste. Fry over a medium heat for 10 minutes, until the onions are softened and starting to turn golden-brown.
- Add the marinated lamb, and fry for a couple of minutes until the meat has changed colour - it doesnât have to be browned.
- Stir in the chopped tomatoes, tomato purée and enough stock to cover most of the lamb, with the top pieces just poking clear of the liquid.
- Add the chickpeas and bring the mixture up to the boil, then turn the heat down to a simmer, and cook gently for 1 â 1½ hours, until the lamb is very tender and the sauce is rich and thick.
- Spoon away the excess fat that will have gathered on the top of the curry, then season with salt and freshly ground black pepper to taste.
- Add the spinach, stirring the spinach leaves into the curry until they wilt.
- Serve the curry with your favourite rice, breads and chutneys.
Cook Time
2H
Prep Time
PT1H
Yield
Serves 8
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