Kashmiri lamb curry

Recipe by:

Bursting with delicate, balanced spices and combining tender lamb with a creamy, velvety curry sauce, this truly is a comforting supper

Kashmiri lamb curry

SERVES

6

PEOPLE

PREP TIME

10

MINUTES

COOKING TIME

65

MINUTES

CUISINE

COURSE

Main

Method

  1. 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).

  2. 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.

  3. Add the chilli, lemon juice and tomatoes to the mixture in the pan and stir-fry for another five minutes.

  4. 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.

  5. Garnish with the remaining coriander and serve with rice.

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

  • 1 tin of chopped tomatoes

  • 300ml water

  • 110g raisins

  • large handful of fresh coriander, chopped

Method

  1. 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).

  2. 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.

  3. Add the chilli, lemon juice and tomatoes to the mixture in the pan and stir-fry for another five minutes.

  4. 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.

  5. Garnish with the remaining coriander and serve with rice.