Lamb handi curry

Lamb handi curry
  • Serves icon Serves 4
  • Time icon Takes 20 minutes to make, 40-55 minutes to cook, plus marinating

Put away that take-away menu and cook up this mildly spiced lamb handi curry recipe. At £1.50 per portion it’s cheap to make and is also suitable for freezing.

Nutrition: per serving

Calories
406kcals
Fat
25.5g (2.5g saturated)
Protein
37.8g
Carbohydrates
10.6g (7.6g sugar)
Salt
0.7g
Calories
406kcals
Fat
25.5g (2.5g saturated)
Protein
37.8g
Carbohydrates
10.6g (7.6g sugar)
Salt
0.7g

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.

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