This lamb curry recipe originated in Persia and is well worth the effort. Great served with rice and naan.
- 800g boned shoulder of lamb, cut into 2.5cm pieces
- 150g natural yogurt
- 2 tbsp ground almonds
- 1 large onion, roughly chopped
- 2.5cm piece fresh ginger, grated
- 5 garlic cloves
- 5 tbsp vegetable oil
- 5 cardamom pods
- 2 bay leaves
- 4 cloves
- ½ cinnamon stick
- 1 tsp red chilli powder
- 1 tbsp ground coriander
- 1 tsp garam masala
- ½ tsp ground turmeric
- 2 tbsp tomato purée
- 227g can chopped tomatoes
- Handful fresh coriander leaves, chopped
- 1. Marinate the lamb in a bowl with the yogurt and almonds for at least 2 hours or overnight. In a food processor, whizz the onion, ginger and garlic into a paste.
- 2. Heat the oil in a large, heavy-based pan over a medium heat. Add the cardamom, bay leaves, cloves and cinnamon and cook for 30 seconds. Add the onion paste and cook for 10 minutes until the onions are golden.
- 3. Add the lamb and marinade and cook for about 30 minutes, stirring frequently, until the meat is browned. Keep stirring to stop it sticking. Add a splash of water if it gets really dry.
- 4. Add the powdered spices, tomato purée and a splash of water, and cook for 2 minutes. Add the chopped tomatoes and cook for 10 minutes. Season well and stir in the chopped coriander, then serve with basmati rice cooked with a little saffron added to the water, and naan bread.
Per serving (based on 6): 362kcals, 24.2g fat (6.4g saturated), 31.2g protein, 7g carbs, 5.2g sugar, 0.4g salt
To freeze, cool the finished curry, minus the coriander, and freeze in a sealed container for up to 3 months. Defrost, reheat until piping hot and garnish.
The peachy flavours of fruity viognier are spot on with the rich tomato of this spicy sauce.