Lamb curry
Summary Not available
- lamb shoulder (cut into cubes)
- 4 tbsp curry paste (or use a shop-bought madras paste)
- 2 tbsp sunflower oil
- butter
- 2 onions (halved then thinly sliced)
- 1 cinnamon stick
- 6 cardamom pods
- plum tomatoes
- 1 tbsp tomato purée
- lamb stock
- can chickpeas (drained)
- leaf spinach (well washed)
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
No extra notes