There is nothing nicer than a lamb curry for Sunday night dinner. My family has been cooking this one for more than 25 years. It’s simple and delicious. I’ve also included an easy to whip up mouthwatering raita.
1kg Leg lamb diced
2 tbsp ghee or oil
2 medium brown onions finely chopped
2 cloves garlic crushed
2 large red chillies chopped
5cm fresh ginger grated
1.5 tsp turmeric
2 tsp ground cumin
3 tsp ground coriander
½ tsp chilli power (add extra if you like it hotter)
1 tsp salt
425g tin chopped tomatoes
2 tablespoons coconut cream
1. Heat oil in heavy based pan with lid. Add onion and stir frequently until golden. Add garlic, chillies and ginger and still making sure the ingredients doesn’t burn.
2. Mix the turmeric, cumin, coriander and chilli powder in a small bowl with 2 tablespoons of water to make a paste. Add to the pan and stir for 2 minutes, so as not to burn.
3. Add the meat and coat well with spice-onion mixture. Allow the meat to brown.
4. Add tomatoes and stir. Add salt, then bring to the boil, cover and reduce heat to a slow simmer for 50 mins, until lamb is tender.
5. Stir in coconut cream 30 minutes before end of cooking.
6. Serve with steamed rice, chutney and raita.
1 cup plain yogurt (thick works best)
½ cucumber (grated or finely chopped)
¼ tsp roasted cumin powder
Salt to taste
Pinch of black pepper or chilli powder
Topping – chopped coriander or mint
Prep the yogurt by giving it a good whisk in a bowl until nice and smooth.
Squeeze excess water from the grated cucumber, then mix it into the yogurt.
Season with salt, roasted cumin powder, and optional spices.
Stir well and top with fresh mint or coriander.
Chill in the fridge for 10–15 minutes for best flavour.
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