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Home » Main Course Recipes » Easy Lamb Curry

December 4, 2010 By Janice Pattie 2 Comments

Easy Lamb Curry

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Easy Lamb Curry really is very easy to make. The mildly spiced marinade means the flavours are infused into the lamb and most of the rest of the work is done by long slow cooking in the oven.

What ingredients do I need to make Easy Lamb Curry?

Don’t be put off by the long list of ingredients, most of them are spices and you can build up a collection of spices quite cheaply. Go to an Asian supermarket or head for the World Foods aisle in your supermarket rather than buy expensive branded spices in very small containers.

  • Pieces of lamb
  • Yogurt
  • Turmeric
  • Ginger
  • Garlic
  • Cumin
  • Coriander
  • Mustard seeds
  • Vegetable Oil
  • Onion
  • Green Chillies
  • Garam Masala
  • Salt
  • Freshly Ground Black Pepper
  • Fresh Coriander
Yogurt in bottle

What kind of yogurt should I use?

Use natual yogurt with no sweetening or flavouring. I like Greek yogurt but any natural yogurt is suitable for this marinade.

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Mix the lamb with the yogurt and spices.  Add the lamb and mix it in.

Leave to marinate in a non-metallic bowl for as long as possible preferably 2 or more hours.

Heat the oil in a non-stick saucepan, add the onion and green chillies and fry until the onions are brown, around 6-7 minutes.  Add the meat, and its marinade and stir-fry over a low heat for 3 minutes.  Cover and continue to cook over a low heat for 45-50 minutes or until done, giving the pot a gentle stir every now and then.  If the pan is running dry, add a splash of water from the kettle.

Once the lamb is tender, stir in the garam masala and black pepper; check and adjust seasoning. 

Add a little extra water from the kettle or cook over a high heat to get the right amount of gravy.

Stir in the coriander and serve.

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I added some french beans to the sauce and served with basmati rice, it would definitely have looked prettier if I had had some coriander!!

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Enjoy Super Simple Chicken Curry with rice and raita

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Chicken Curry on rice on a plate

Have you tried a Vietnamese Chicken Curry?  This was a first for me, but it certainly won’t be the last, what a wonderful mixture of spices and flavours in this delicious simple curry recipe. 

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plate of rice, lamb curry with green beans

Easy Lamb Curry

Janice Pattie
An easy yogurt marinated, mildly spiced, lamb curry.
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Prep Time 15 mins
Cook Time 50 mins
marinade time 2 hrs
Total Time 3 hrs 5 mins
Course Main Course
Cuisine Indian
Servings 6

Ingredients
 

  • 800 g lamb cut into small pieces with the bone in
  • 300 ml Greek Yogurt
  • 3/4 tsp turmeric powder
  • 1 tbsp ginger paste
  • 1 tbsp garlic paste
  • 1 tsp cumin powder
  • 2 tsp coriander powder
  • 1 tsp ground mustard seeds ideally grind them yourself in a spice grinder
  • Salt to taste
  • 3 tbsp vegetable oil
  • 1 large onion peeled and finely chopped
  • 1-2 green chillies forked once
  • 1 tsp garam masala
  • 1/2 tsp freshly ground black pepper
  • good handful of fresh coriander stalks and leaves chopped

Instructions
 

  • Mix the lamb with the yogurt, turmeric, ginger and garlic pastes, cumin, coriander and mustard seed powder, poppy seed paste and salt.
  • Leave to marinate in a non-metallic bowl for as long as possible or at least until you chip and cook the next batch of ingredients.
  • Heat the oil in a non-stick saucepan, add the onion and green chillies and fry until the onions are brown, around 6-7 minutes.
  • Add the meat, and its marinade and stir-fry over a low heat for 3 minutes. Cover and continue to cook over a low heat for 45-50 minutes or until done, giving the pot a gentle stir every now and then. If the pan is running dry, add a splash of water from the kettle.
  • Once tender, stir in the garam masala and black pepper; check and adjust seasoning. Always make sure there is enough water in the pan for a little gravy by adding extra from the kettle or cook the lamb over a high flame to dry of any excess water.
  • Stir in the coriander and serve.
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Filed Under: Autumn, Main Course Recipes, Winter Tagged With: rice, Total Greek Yogurt

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Reader Interactions

Comments

  1. MaryMoh says

    December 5, 2010 at 3:40 am

    Mmmm…delicious. I love curry. I can eat this anytime with rice 😀 I love that you add yoghurt. Thanks very much for sharing. Have a lovely weekend.

    Reply
  2. Chilli Loves Malli says

    December 17, 2010 at 6:50 pm

    Great curry and I love that it is so easy to make…and it is not too hot.
    I would like to invite you to check out my own simple curries @
    http://www.chillilovesmalli.blogspot.com

    Reply

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Janice Pattie - Farmersgirl Kitchen

Hello, I’m Janice, I live on a farm and I love to cook and bake. My aim is to be your friend in the kitchen, providing simple and delicious recipes, friendly advice, inspiration, and honest reviews. Read more on my About page.

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