Lamb curry
By: James Martin From: Deck Dates
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- Prep time:
- 30 mins
- Cook time:
- 1 hrs 20 mins
- Serves:
- 4
Tender, toothsome lamb surrenders beautifully in a spicy curry sauce to make this fabulous Indian inspired supper from James Martin
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Ingredients
- 2 tbsp vegetable oil
- 900g Lamb shoulder, boneless, rolled, trimmed and cut into 3cm cubes
- 2 Onions, roughly chopped
- 4 clove Garlic, crushed
- 2 cm piece Ginger, grated
- 1 tbsp 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
- 400 g tinned coconut milk
- 250g spinach leaves, stalks removed
- 200g plain Yogurt
- 1 pinch black pepper
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.
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Latest Comment
View all comments (4)Best curry I have made and so easy. Many thanks.
I have a really bad allergy to coconut but in J Martin's lamb curry reciepe he uses tinned cocnut what can i use as a substitute i am so bad with it i cant even use coconut oil or have i know it sounds silly but any hair products withit in it is that severe
I make this when I have friends for a meal adding pomegranate along with the spinach.This meal looks like a plate of jewels,with the gold curry green spinach and pink pomegranate!
i made this for my boyfriend and he loved it. its very easy to follow just as good as a takeaway