Put away that take-away menu and cook up this mildly spiced fragrant curry recipe which is also suitable for freezing.
Ingredients
- 150g whole natural yogurt
- 1 tsp ground turmeric
- 2 tsp chilli flakes
- 3 tsp ground coriander
- 4 lamb leg steaks
- 4 tbsp olive oil
- 1 large onion, finely diced
- 1 tbsp finely diced fresh ginger
- 1 fat garlic clove, finely chopped
- 2 tsp garam masala
- 8 green cardamom pods
- 1 tbsp tomato purée
- 400g can chopped tomatoes
- 300ml-400ml lamb stock
- Small handful fresh coriander leaves, chopped, to serve
Method
- 1. In a bowl, mix the yogurt with the turmeric, chilli and 2 tsp of the ground coriander. Season, then rub all over the lamb. Put in a shallow dish, cover and marinate in the fridge for 3 hours or overnight.
- 2. Heat 2 tbsp olive oil in a shallow casserole over a high heat. Add the lamb leg steaks and quickly cook to brown on both sides. Remove from the casserole, and wipe it out.
- 3. Add the remaining oil to the casserole, lower the heat and soften the onion, ginger and garlic for 5 minutes. Stir in the garam masala, cardamom and remaining ground coriander. Cook for 2 minutes more, then add the purée and tomatoes.
- 4. Return the lamb to the casserole and add enough stock to cover the meat. Bring to a simmer and cook, covered, for 30-45 minutes, topping up with stock if necessary, until the lamb is tender. Check the seasoning.
- 5. Sprinkle with chopped fresh coriander and serve with warmed naan breads and boiled rice.
Nutritional info
Per serving: 406kcals, 25.5g fat (2.5g saturated), 37.8g protein, 10.6g carbs, 7.6g sugar, 0.7g salt