When I tried to cook Lamb Curry some years ago, many recipes discouraged me. They required too many spices. I didn’t want to buy those spices that I knew I wouldn’t use very much. So, I cooked this Lamb Curry using Curry Powder and Garam Masala which I always had. And it was delicious enough for me. You may wish to try my easy recipe.

Makes

4 Servings

Ingredients

800g Lamb Meat *choose lean block such as Leg, cut into 3-4cm pieces
1 cup Unsweetened Greek Yoghurt
1 tablespoon Curry Powder
1/2 tablespoon Garam Masala
*Note: You can add extra Spices such as Cumin, Chilli, Pepper, Paprika, etc.
2 tablespoons Oil OR Butter
1 Onion *finely chopped
1 clove Garlic *finely chopped
1 small piece Ginger *finely chopped OR grated
1 can (400g) Diced Tomatoes OR Crushed Tomatoes
1 to 2 teaspoon Soy Sauce *optional, I added 1 teaspoon Dark Soy Sauce
1 teaspoon Salt *alter the amount to suit your taste
Chopped Parsley

Method
  1. Cut Lamb Meat into 3-4cm pieces. Place in a bowl, add Curry Powder, Garam Masala and Yoghurt, mix to combine, and set aside for 30 minutes OR while you are preparing other ingredients.
  2. Heat Oil in a pot over medium heat, cook Onion until caramelised OR nicely browned. Add Garlic and Ginger, and stir. Add canned Tomatoes and cook, stirring frequently, until the mixture thickens.
  3. Add Lamb and Yoghurt mixture, stir to combine, cover with a lid, lower the heat, and cook for 40 to 50 minutes, occasionally stirring.
  4. Remove the lid, add Soy Sauce (*optional) and Salt, and cook until the sauce is thick.
  5. Add some chopped Parsley and serve with Rice. Today I served with Turmeric Rice.