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Lamb and yoghurt curry
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Prep Time:
15 minutes
Cook Time:
130 minutes
Total Time:
145 minutes
Create a tantalizing spread of aromatic spices and flavorful curries for an unforgettable Indian feast.
Ingredients:
  • 60g (1/4 cup) ghee
  • 1kg butterfly lamb leg, cut into 4cm pieces
  • 4 brown onions, finely chopped
  • 4 garlic cloves, finely chopped
  • 20.00 ml finely grated fresh ginger
  • 10.00 gm ground cumin
  • 20.00 ml ground coriander
  • 20.00 ml garam masala
  • 5.00 gm sweet paprika
  • 1/4 tsp chilli powder
  • 500ml (2 cups) chicken style liquid stock
  • 130g (1/2 cup) Greek-style yoghurt
  • 125ml (1/2 cup) pouring cream
  • Fresh coriander leaves, to serve
  • Bought roti bread, warmed, to serve
Instructions:
  • Melt two-thirds of the ghee in a large heavy-based saucepan over medium-high heat. Brown the lamb in batches, cooking each quarter for 2 minutes until browned. Transfer each batch to a plate and repeat with the remaining lamb, reheating the pan between batches.
  • Pour in the rest of the ghee in the pan and lower the heat. Add the onions and cook covered for 8 minutes until soft. Uncover and cook for an additional 5 minutes until golden. Stir in the garlic and ginger, cooking for about 5 minutes until softened. Sprinkle in the cumin, ground coriander, garam masala, paprika, and chili powder, cooking for 2 minutes until fragrant.
  • Combine the lamb and stock in a pot. Simmer covered for 25 minutes, then uncover and cook for an additional 35 minutes. Stir in the yoghurt and cream, then simmer for 30 minutes until the lamb is tender and the sauce thickens. Season with salt and pepper, garnish with fresh coriander, and serve with roti.

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