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Lamb curry

Make the spice paste

2 cm fresh ginger, peeled and grated

2 garlic cloves, peeled

½ green chilli, de-seeded and chopped

2 tbsp coriander stalks, chopped

Using a pestle and mortar crush and grind the ginger, garlic, chilli and corriander to make the spice paste
Marinate the lamb chops

4 boneless lamb chops, chopped into chunks

Above spice paste

Place the chops into a bowl, rub with the paste and leave to marinate for a few minutes
Pre-cook the chops

2 tbsp vegetable oil

Heat the oil in a frying pan

Above marinated lamb chops

Fry for 5 or 6 mins each side or until cooked then set aside on a warm plate to rest
Cook in a Wok to finish

2 tbsp vegetable oil

Heat the wok add the oil swirl and reheat

2 garlic cloves, finely chopped

½ onion, finely chopped

Fry the garlic and onion for a couple of minutes

1 tsp turmeric powder

Pinch of cinnamon powder

½ green chilli, de-seeded and chopped

Add the spices and fry for a further 2 minutes

2oog can of chopped tomatoes

Stir in the tomatoes and simmer for 3 or 4 minutes

Above cooked lamb chunks

Add the cooked lamb, simmer briefly then turn off the heat

2 tbsp natural full fat yoghurt

Salt and freshly ground black pepper

Stir in the yoghurt and season to taste

1 tbsp coriander leaves, chopped

Sprinkle with the corriander and serve