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
- 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.
- 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.
- Add Lamb and Yoghurt mixture, stir to combine, cover with a lid, lower the heat, and cook for 40 to 50 minutes, occasionally stirring.
- Remove the lid, add Soy Sauce (*optional) and Salt, and cook until the sauce is thick.
- Add some chopped Parsley and serve with Rice. Today I served with Turmeric Rice.
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