Lamb curry
SERVES
4
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
40
MINUTES
CUISINE
Indian
COURSE
Main
Method
Mix the lamb, yoghurt, turmeric and cumin together in a bowl. Put in the fridge for an hour to marinate.
Heat the oil in a large pan and fry the onion, garlic and ginger. Add the chillies and chilli flakes and mix around. Add the yoghurt-marinated lamb, stir well, and season with salt and pepper. Mix up the boiling water and stock cubes, and then pour over the lamb.
Cook over a low heat for 35 minutes, until the lamb is tender.
Add the spinach and cook for another five minutes. Serve hot, hot, hot with a dollop of yoghurt to cool the flames!Â
This recipe is from Tiffany Goodall's From Pasta to Pancakes: The Ultimate Student Cookbook, published by Quadrille Publishing
Ingredients
1kg lamb, diced
4 tbsp plain yoghurt, plus extra to serve
1 tsp ground turmeric
1 tsp ground cumin
2 tbsp vegetable oil
1 onion, peeled and sliced
3 garlic cloves, peeled and chopped finely
2cm piece of root ginger, peeled and chopped finely
6 small green chillies
1-2 tsp chilli flakes
400ml boiling water
2 chicken stock cubes
large handful of spinach leaves
4 tbsp coriander leaves, chopped
Method
Mix the lamb, yoghurt, turmeric and cumin together in a bowl. Put in the fridge for an hour to marinate.
Heat the oil in a large pan and fry the onion, garlic and ginger. Add the chillies and chilli flakes and mix around. Add the yoghurt-marinated lamb, stir well, and season with salt and pepper. Mix up the boiling water and stock cubes, and then pour over the lamb.
Cook over a low heat for 35 minutes, until the lamb is tender.
Add the spinach and cook for another five minutes. Serve hot, hot, hot with a dollop of yoghurt to cool the flames!Â
This recipe is from Tiffany Goodall's From Pasta to Pancakes: The Ultimate Student Cookbook, published by Quadrille Publishing
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