Lamb curry

Lamb curry
Summary Not available
Total time : 30 mins
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Lamb curry

Summary Not available
Total Time30 mins
Course: Main Course
Cuisine: Indian
Keyword: 10-30 min, Lamb, North India, Party Food
Person: 8
Calories: 411kcal

Materials

  • 2500 g lamb shoulder cut into cubes
  • 4 tbsp curry paste or use a shop-bought madras paste
  • 2 tbsp sunflower oil or butter
  • 2 onion halved then thinly sliced
  • 1 cinnamon
  • 6 cardamom pods
  • 2 plum tomato
  • 4 tbsp tomato purée
  • 400 g chickpeas drained (canned)
  • 250 g leaf spinach well washed

Instructions

  • Place the diced lamb shoulder into a bowl or food bag
  • Mix in three tablespoons of curry paste and leave to marinate for 30 minutes at room temperature, or up to 24 hours in the fridge
  • Heat the oil and butter in a large heavy based pan, then add the onions, cinnamon stick, cardamom pods and the remaining tablespoon of curry paste
  • Fry over a medium heat for 10 minutes, until the onions are softened and starting to turn golden-brown
  • Add the marinated lamb, and fry for a couple of minutes until the meat has changed colour – it doesn’t have to be browned
  • Stir in the chopped tomatoes, tomato purée and enough stock to cover most of the lamb, with the top pieces just poking clear of the liquid
  • Add the chickpeas and bring the mixture up to the boil, then turn the heat down to a simmer, and cook gently for 1 – 1½ hours, until the lamb is very tender and the sauce is rich and thick
  • Spoon away the excess fat that will have gathered on the top of the curry, then season with salt and freshly ground black pepper to taste
  • Add the spinach, stirring the spinach leaves into the curry until they wilt
  • Serve the curry with your favourite rice, breads and chutneys

Notes

No extra notes

Nutrition

Calories: 411kcal | Carbohydrates: 21g | Protein: 46g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 126mg | Sodium: 169mg | Potassium: 1016mg | Fiber: 6g | Sugar: 5g | Vitamin A: 4297IU | Vitamin C: 15mg | Calcium: 109mg | Iron: 6mg

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