Indian Lamb Curry

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recipe by Octopus Publishing www.octopusbooks.co.uk/

  • Time icon
    Total Time
    1hr 50mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    825

A slow-cooked, comforting lamb curry that tastes even better the next day. Serve with plenty of warm naan.

recipe updated Feb 7, 2019

Ingredients

  • Blanched almonds icon
    Blanched almonds
    50g
  • Butter icon
    Butter
    40g
  • Cloves icon
    Cloves
    2g
  • Chili flakes icon
    Chili flakes
    0g
  • Cardamom pods icon
    Cardamom pods
    20g
  • Cumin seeds icon
    Cumin seeds
    6g
  • Coriander seeds icon
    Coriander seeds
    5g
  • Ginger icon
    Ginger
    50g
  • Ground turmeric icon
    Ground turmeric
    1g
  • Onion icon
    Onion
    280g
  • Garlic clove icon
    Garlic clove
    18g
  • Water icon
    Water
    100ml
  • Lamb shoulder icon
    Lamb shoulder
    1000g
  • Tomato icon
    Tomato
    840g
  • Greek yogurt icon
    Greek yogurt
    100g
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Cilantro icon
    Cilantro
    as needed

Tools

  • kCook icon Food processor
  • kCook icon Stove
  • kCook icon Dutch oven
  • kCook icon Food processor bowl

Step preview

  1. Prep and set aside blanched almonds: chopped
  2. Prep and set aside cumin seeds: crushed
  3. Prep and set aside coriander seeds: crushed
  4. Prep and set aside ginger: grated
  5. Prep and set aside garlic clove: chopped
  6. Prep and set aside lamb shoulder: chopped
  7. Prep and set aside tomato: skinned & chopped
  8. Prep and set aside cilantro: chopped
  9. Get a clean Dutch oven
  10. Heat - medium heat
  11. Add prepared blanched almonds
  12. Toast until fragrant - 1 min, medium heat
  13. Add butter
  14. Add cloves
  15. Add chili flakes
  16. Add cardamom pods
  17. Add prepared cumin seeds
  18. Add prepared coriander seeds
  19. Add prepared ginger
  20. Add ground turmeric
  21. Fry gently - 3 min, low heat
  22. Add onion
  23. Fry until softened while stirring occasionally - 2 min
  24. Add prepared garlic clove
  25. Fry until softened - 3 min
  26. Get a clean food processor bowl
  27. Transfer content of Dutch oven to food processor bowl
  28. Blend until thickened and continue
  29. Add water slowly while machine is running
  30. Transfer sauce to Dutch oven
  31. Add prepared lamb shoulder
  32. Add prepared tomato
  33. Add water
  34. Simmer - low heat
  35. Get food processor bowl
  36. Mix in greek yogurt
  37. Season with salt & pepper and cover
  38. Cook gently until tender - 1 hr 30 min, low heat
  39. Garnish with prepared cilantro
  40. Serve
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