Lamb curry
This aromatic lamb curry combines tender neck fillets with fresh ginger, garlic, tomatoes, and warming spices in a velvety coconut milk sauce. Slow cooking allows the meat to become exceptionally tender while absorbing all the rich flavours. Serve hot with steamed rice or flatbread.
Ingredients
- Vegetable oil30 ml
- Coconut milk400 ml
- Chicken stock200 ml
Instructions
7 steps- 1
Heat a large saucepan and add one tablespoon of the vegetable oil and then the lamb. Cook over a high heat for 3-4 minutes, or until the lamb is golden-brown all over, then remove and set aside.
- 2
Reduce the heat and add the remaining tablespoon of vegetable oil. Add the onions, garlic, chillies and ginger and fry for 2-3 minutes, until golden-brown and softened.
- 3
Add all the turmeric, garam masala, cumin and chilli powder and fry, stirring well, for one minute. Add the tomatoes and coconut milk and heat to bring to a simmer. Stir well, scraping the bottom of the pan to deglaze and release any residue at the bottom of the pan. Add the lamb and enough chicken stock to just cover the lamb.
- 4
Heat the mixture until simmering, then partially cover and cook on a low heat for about one hour, or until the lamb is tender.
- 5
Skim off any excess fat from the surface of the sauce, then add the spinach. Cook for 1-2 minutes, until the spinach has wilted.
- 6
Add the yoghurt, season, to taste, with salt and freshly ground black pepper and stir well.
- 7
Serve onto warmed plates with steamed basmati rice alongside.
Nutrition
1 serving ≈ 400 g
Nutrition values are estimates. - means data is unavailable.
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