Kashmiri lamb curry
Bursting with delicate, balanced spices and combining tender lamb with a creamy, velvety curry sauce, this truly is a comforting supper
SERVES
6
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
65
MINUTES
Ingredients
300g natural yoghurt
85g skinned almonds, chopped
2 tsp medium curry powder
2 tsp fresh ginger, peeled and finely chopped
3 garlic cloves, peeled and finely chopped
1 tsp salt
1 kg lamb, diced into 2.5cm cubes
2 tbsp sunflower oil
2 onions, peeled and finely chopped
2 bay leaves
1 green chilli, deseeded and finely chopped
juice of half a lemon
1Â tin of chopped tomatoes
300ml water
110g raisins
large handful of fresh coriander, chopped
Method
In a large mixing bowl combine the yoghurt, almonds, curry powder, ginger, garlic and salt, stirring to mix well. Add the lamb to the yoghurt mixture, covering the meat well (you could leave this to marinate in the fridge overnight or for a few hours before cooking).
Heat the oil in a large saucepan and fry the onions with the bay leaves until golden brown, constantly moving them around the pan. Add the meat and yoghurt mixture to the pan and stir-fry for five minutes.
Add the chilli, lemon juice and tomatoes to the mixture in the pan and stir-fry for another five minutes.
Add the water, cover and leave to simmer over a gentle heat for 60 minutes. Add the raisins and most of the coriander and turn up the heat. Stir until the sauce has thickened.
Garnish with the remaining coriander and serve with rice.
