Lamb curry

Method

1. Heat one tablespoon of the oil in a large saucepan, add the lamb and cook over a high heat to brown it quickly all over. Remove the lamb from the pan, place into a bowl and leave to one side.

2. Add the remaining oil to the pan, together with the onions, garlic and ginger, cook gently for a few minutes until softened and golden brown. Add the spices and cook for a minute and then add the flour and mix well.

3. Add the tomatoes and coconut milk and return the lamb to the pan. Add just enough of the chicken stock to cover the meat, and stir to release all the bits from the bottom of the pan.

4. Simmer very gently for about one and a half hours, until the lamb is tender, stirring occasionally.

5. Skim any excess fat off the surface. Stir in the spinach and cook for a few minutes until just wilted, then stir in the yoghurt and season. Serve with plain boiled basmati rice.

Comments                        add a comment

i made this for my boyfriend and he loved it. its very easy to follow just as good as a takeaway

Ingredients

2 tbsp vegetable oil
900g Lamb shoulder, boneless, rolled, trimmed and cut into 3cm cubes
2 Onions, roughly chopped
4 garlic clove, crushed
2 cm piece of fresh ginger, grated
1 tbsp ground turmeric
1.5 tbsp Garam masala
1.5 tbsp ground cumin
1 tbsp Chilli powder
1 tbsp plain flour
6 large Tomatoes, chopped
600ml chicken stock
400g canned coconut milk
250g baby spinach leaves, stalks removed
200g plain yogurt
1 pinch salt and fresh ground black pepper

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