North Indian Lamb Curry
Lamb cooked in a traditional north Indian spiced yogurt marinade and served with basmati rice.
Servings: 4 Prep Time: 30 mins Cooking Time: 75 mins
What you'll need
- 800-900g diced lamb shoulder
- 1 large onion (approx 210g), finely chopped
- 1 fresh green chilli, thinly sliced
- 280g basmati rice
- 350g Delamere Dairy plain goats' yogurt
- 1/2 tsp black peppercorns, crushed
- 1 tsp turmeric
- 5 cardamom pods, bruised
- 2 tbsp garam masala
- 1 tbsp ground coriander
- 1 tbsp vegetable oil
- 500ml lamb or chicken stock
- 2cm piece of fresh ginger, peeled and coarsely chopped
- 2 cloves of garlic, peeled and coarsley chopped
- A handful of fresh mint leaves, chopped
How to make it...
- Grind together the ginger and garlic in a pestle and mortar to make a paste, or finely chop with a knife.
- To make the marinade, mix together the crushed peppercorns, turmeric, 200g yogurt and half the garlic and ginger paste. Place the lamb in the marinade and set aside for 30 minutes.
- Heat the oil in a large saucepan and fry the onion and chilli for 3-4 minutes, or until soft. Add the cardamom, garam masala and ground coriander and fry for 1 minute, then add the remaining garlic and ginger paste and fry for 1 minute.
- Add the marinated lamb and gently cook for 10-15 minutes over a medium heat. Add the stock and simmer, covered, for 1 hour, or until the lamb is tender.
- Meanwhile, cook the rice according to the packet instructions so that it is ready at the same time as the curry.
- Stir the mint into the curry and serve with the basmati rice and remaining yogurt spooned on top.