Lamb Curry
This aromatic lamb curry is a delightful combination of tender lamb pieces coated in a blend of curry spices, cooked with onions, peppers, and garlic, all simmered in a creamy yogurt sauce. The addition of spinach or peas adds a pop of color and nutrition to this comforting dish. Served alongside warm chapatis or naan and fluffy basmati rice, this curry makes for a satisfying and flavorful meal that is sure to please your taste buds.
— Constant Cookbook
Ingredients
- 300g lamb steak or lean shoulder, chopped
- 1/4 tsp curry powder
- 1/4 tsp tumeric
- 1/4 tsp cumin seeds
- salt and freshly ground black pepper
- 1tbsp oil
- 1-2 cloves garlic, finely chopped
- 1/2 onion, finely chopped
- 1/2 red pepper, finely chopped (optional)
- 2 tbsp thick set greek style natural yoghurt
- 3 large handfuls fresh spinach or 100g frozen peas (optional)
Instructions
- Place the lamb, curry powder, turmeric and cumin seeds into a bowl and mix together to coat. Season with salt and freshly ground black pepper.
- Heat the olive oil in a deep pan and add the coated lamb. Cook for two minutes, or until brown on all sides.
- Add the garlic, onion, pepper ( if using) to the pan and fry for 3-4 minutes. Then add the yoghurt and simmer for 5-6 minutes or until cooked through.
- Add the spinach to the pan and simmer for one minute.
- ladle the curry into a bowl.
- ladle the curry into a bowl.
- Serve with warm chapatis or naan and basmati rice
Yield
Serves 2
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