This classic lamb curry recipe made with garlic, yogurt and ghee is so easy to make it’ll become your go-to for a low hassle dinner party and family get-togethers. The Indian dish is seasoned with various spices, which gives it a wickedly savoury hit. Slow-cooked lamb curry stew has just the right balance of flavours. To be served with freshly cooked rice, yam or potatoes to balance out the rich flavours.
See more Food recipes
Ingredients
for 4 servings
- 1 kg boneless lamb, cut into chunks
- 3 tablespoon curry powder
- 1 onion, chopped
- 2 tablespoons vegetable oil
- 1 tin tomato sauce, (400g)
- ¼ cup ghee butter
- 1 cup natural yogurt, (250g)
- 2 cups lamb broth
- 2 teaspoon cayenne pepper, or any hot pepper of choice
- 1 tablespoon ginger, grated
- 3 cloves garlic, minced
- ¼ teaspoon ground nutmeg
- ¼ teaspoon allspice
- ½ teaspoon ground cardamom
- Salt, to taste
- Pepper, to taste
- Rice, to serve
- Fresh herbs, to garnish
Method
- Wash lamb in a mixture of warm water and salt. Season with salt, 1 tablespoon curry, pepper and allspice. Set aside and allow to marinate for hours, if desired.
- Melt ghee butter in a large pot over medium heat. Add the lamb to the pot, season with salt and pepper, and stir fry till brown on all sides. Remove the lamb from the pot.
- In same pot, heat the vegetable oil in a large pan over medium-high heat until oil is lightly shimmering. Add the onion, stir a little ghee, garlic, ginger, cayenne, nutmeg, cardamom, cloves, cinnamon and allspice. Cook for about 10 minutes.
- Then add the tomato sauce and bring to a simmer.
- Add the lamb broth and yogurt and return to a simmer.
- Return the lamb to the pot, stirring well to incorporate. Reduce heat to medium-low, so the pot content is at a gentle simmer.
- Cover and cook for about 2 hours, stirring occasionally until the lamb is slowly cooked and tender.
- Serve the lamb curry stew over rice and garnish with fresh herb of choice.
- Enjoy!
