Slow Cooked Lamb Curry
Oodles of Obliciousness - Lamb Curry

Slow Cooked Lamb Curry

Welcome to my regular Thursday recipe.  If I had to pick one type of food that was my favourite to cook and eat, even if it’s not the most photogenic, I’d probably go for Indian.  Yes, I love doing elaborate dinner parties, but not every week, and lately I’ve been really into Thai but there’s something really satisfying about a good curry.  As Thursday is traditionally curry night in our house, I thought I’d share this slow cooked lamb curry with you.

I know the array of spices needed for a lot of dishes can be quite daunting, and expensive if you don’t already have a large stock of spices, so when I was making this one up tonight, I limited the spices I used to few in number and ensured they were all easily obtained from any supermarket.  I’ve used garam masala, as this is a spice mixture; you won’t get the same complexity of flavour you do by toasting and grinding your own spices but it’s a great staple to have in the cupboard.

Slow Cooked Lamb Curry
Print Recipe
A slow cooked curry with cheap cuts of lamb, spices and yoghurt.
Servings
4
Servings
4
Slow Cooked Lamb Curry
Print Recipe
A slow cooked curry with cheap cuts of lamb, spices and yoghurt.
Servings
4
Servings
4
Ingredients
  • 700 grams lamb (stewing or another cheap cut, without bone or 1.2kg with bone)
  • 2 large onions (1 pureed or grated, one finely sliced)
  • 6 green chillies (sliced)
  • 1 head garlic (8-10 cloves) (grated, crushed or pureed)
  • 1 piece fresh ginger (approx 8x2cm) (grated or pureed)*
  • I tsp turmeric
  • 1 tsp ground cumin
  • 1 tsp salt
  • 1 tbsp sunflower oil
  • 1 tbsp butter
  • 1 cup Greek yoghurt (full fat)
  • 3 medium tomatoes (pureed or very finely chopped)
  • 1 tbsp garam masala
Servings:
Instructions
  1. Heat the oil and butter in a large, lidded pan** and and add the pureed (or grated onion). Gently cook for 5 minutes or so then add the sliced onion and cook until soft (approx 10 minutes). Add the garlic and ginger and cook for another couple of minutes)
  2. Add the turmeric, cumin and salt, stir, then add the lamb (it's fine to keep the lamb in large chunks, as the slow cooking will make it lovely and tender). Stir in the chillies, half the yoghurt, and half a cup of water.
  3. Put the lid on your pan and, if it is ovenproof, transfer to the oven to cook at 140 degrees C for a couple of hours. If not cook on the hob at a low heat, for a similar time.
  4. Stir in the pureed or chopped tomatoes, garam masala, and the rest of the yoghurt and cook for another 15-30 minutes.
  5. Serve with rice ***
Recipe Notes

* If you don't have a small food processor or grinder and can't be bothered to grate ginger, pureed ginger is available in the spice aisle of your supermarket.  Grating plates are also a wonderful invention - I've used mine so many times since getting it a couple of years ago, even though I have a wet/dry spice grinder.

** If you don't have a large lidded pan, use tinfoil placed tightly around the top of whatever pan you're using.

*** This curry is also delicious with cauliflower "rice".

If you make this curry, I'd love to know how you got on with the recipe and if you enjoyed it.  I'd also love suggestions for any other recipe or types of food you'd like to see here.

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