Imagine luxurious and sensual smell of spices, the colours, the heat. This is what I like about Indian food. It never disappoints. And it is always satisfying. My family and I love a good curry and this is one of the usual takeaway choices.
It is quite easy to make but it does need some time, so it is rather weekend cooking option. If you have a local Asian market, I recommend visiting and exploring the many spices and other interesting produce you won’t find in Tesco or Lidl.
Indian Lamb Curry
It is really nice and rich curry which can be made without meat if you like or adapt with any vegetables that you like.
Ingredients
- 2 tbsp ghee or oil
- 2 onions sliced
- 5 cloves garlic crushed
- 5 cm ginger grated
- 600 g lamb chopped into small cubes
- 500 g tomato passata
- 10 new potatoes
- 2 carrots
- 100 g green peas
- 2 dried Kashmiri chillis
- 0.5 tsp ground corriander
- 0.5 tsp ground cumin
- 0.5 tsp ground cinnamon
- 0.25 tsp turmeric
- 0.5 tsp garam masala
- 1.5 tsp salt
- 2 tbsp almond butter
- 2 tbsp coconut milk
- 3 tbsp Greek yogurt
- 4 tbsp fresh cream
- corriander
- naan bread
Instructions
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Heat the ghee in a sauce pan. Add the onion and gently fry for about 5 min until soft and golden.
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Add garlic and ginger and fry for about a minute.
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Add lamb and all spices including dried chillis.
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When you can smell the aroma of fried spices, add tomato passata and about 100ml of water. Stir, cover and cook on medium heat for about 20 min stirring occasionally.
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Add chopped carrots, chopped potatoes and green peas. Cover and simmer for another 20-30 min until lamb and vegetables are tender.
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When the lamb is tender, mix the almond butter with coconut milk and stir into the curry. Cook for another few minutes.
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At the end, add yogurt and cream. Stir and serve with sprinkled coriander and naan bread.
Enjoy!