Easy Lamb Curry - Indian Main course

Ingredients

  • 1.5 kg Lamb shoulder (boned weight, cut into cubes)
  • 4 tbsp Homemade curry paste
  • 2 tbsp Vegetable oil
    Alternative: Sunflower oil
  • 1 handful Butter (generous knob)
  • 2 piece Onion (halved then thinly sliced)
  • 1 piece Cinnamon stick
  • 6 piece Cardamom pods
  • 400 g Chopped plum tomatoes
  • 1 tbsp Tomato purée
  • 300 ml Hot chicken stock
    Alternative: Hot lamb stock
  • 400 g Chickpeas (drained)
  • 125 g Baby spinach (well washed)

Instructions

  1. Marinate the lamb in 3 tablespoons of curry paste and refrigerate for at least 1 hour.

  2. Heat oil and butter in a large pan. Brown the lamb in batches and set aside.

  3. Add onions, cinnamon stick, and cardamom pods to the pan and cook until softened.

  4. Stir in the remaining curry paste and cook for 1 minute.

  5. Return the lamb to the pan. Add chopped tomatoes, tomato purée, and hot stock. Bring to a simmer.

  6. Cover and cook in the oven at 150°C (300°F) for 2 hours, or until the lamb is tender.

  7. Stir in the chickpeas and spinach. Cook until the spinach has wilted.

  8. Serve hot with rice or naan bread.

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