North Indian Lamb Curry

Lamb cooked in a traditional north Indian spiced yogurt marinade and served with basmati rice.

  • Servings: 4
  • Prep Time: 30mins
  • Cooking Time: 75mins

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...

  1. Grind together the ginger and garlic in a pestle and mortar to make a paste, or finely chop with a knife.
  2. 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.
  3. 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.
  4. 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.
  5. Meanwhile, cook the rice according to the packet instructions so that it is ready at the same time as the curry.
  6. Stir the mint into the curry and serve with the basmati rice and remaining yogurt spooned on top.