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
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.
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.
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.
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!!
More Curry Recipes from Farmersgirl Kitchen
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More Curry Recipes
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Easy Lamb Curry
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.
MaryMoh says
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.
Chilli Loves Malli says
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