Lamb handi curry
- February 2010
- Serves 4
- 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.
- 25.5g (2.5g saturated)
- 10.6g (7.6g sugar)
- 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
- 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.
- 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.
- 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.
- 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.
- Sprinkle with chopped fresh coriander and serve with warmed naan breads and boiled rice.
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