Lamb Curry

Lamb Curry

Ingredients:

  • 550g boneless leg of lamb
  • 2 tbsp Blendship curry powder
  • 1 large onion
  • 3 cloves garlic
  • 1 inch ginger
  • 2 tbsp tomato paste
  • 400g tinned tomatoes
  • 1 tbsp plain yogurt
  • 1 tsp cumin seeds
  • 1/2 fresh green chili (optional)
  • 1 cinnamon stick
  • 5-6 dried apricots
  • 1 bay leaf
  • 2 tbsp ghee
  • Salt
  • Fresh coriander for garnish
  • Cooked basmati rice

Instructions:

  1. First cut the lamb into large chunks. In a bowl, mix cubed lamb with 1 tbsp of Blendship curry seasoning and the yogurt. Cover and refrigerate for at least 30 minutes or up to 4 hours.
  2. Heat the ghee in a large pan over medium heat. Add the cumin seeds, cinnamon stick, and bay leaf. Let them sizzle and become fragrant for about 1 minute, until the cumin seeds are lightly toasted and aromatic.
  3. Add the chopped onion and cook until golden brown, about 6-8 minutes.
  4. Add the garlic, ginger, and green chili (if using). Cook for another 2-3 minutes, stirring often. Add the remaining 1 tbsp of Blendship curry seasoning, and tomato paste. Cook for 3-5 minutes until fragrant.
  5. Add the marinated lamb to the pot and brown the meat on all sides.
  6. Stir in the chopped tomatoes and enough water to cover the meat (fill the tinned tomatoes tin with water, if needed add 2 tins full of water). Bring to a boil, then reduce to a simmer. Cover and cook for about at least 1.5 hours (2+ hours is better), or until the lamb is tender, stirring occasionally.
  7. I like to add a touch more Blendship curry seasoning at the end, along with finely chopped dried apricots. Cook for an additional 5 minutes. Taste and adjust seasoning with salt if needed - you can even add a touch of honey to help balance the flavours.
  8. Garnish with fresh coriander leaves and serve hot with basmati rice and enjoy!
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