Lamb Curry
Dinner · Pakistani · Ready in 85 min · Serves 2
Diced lamb shoulder braised slowly in an onion and tomato base with yogurt, the way it is cooked at home rather than in a restaurant. One pot, and most of the hour is unattended.
Per serving
- Calories
- 533
- Protein
- 33 g
- Carbs
- 26 g
- Fat
- 33 g
- Fibre
- 6 g
Vitamins and minerals, % of a day’s needs
- Iron35%
- Vitamin D1%
- B12170%
- Zinc71%
- Magnesium23%
- Omega-331%
- Folate15%
- Calcium17%
- Potassium27%
- Vitamin C39%
- Vitamin A12%
- Riboflavin35%
Worked out from the ingredients. How we work out our numbers
Ingredients
- 300 g Lamb shoulder, diced
- 200 g Onion
- 250 g Tomato
- 100 g Natural yogurt
- 12 ml Vegetable oil
- 15 g Garlic cloves
- 15 g Fresh ginger
- 5 g Ground cumin
- 6 g Ground coriander
- 3 g Turmeric
- 2 g Chilli powder
- 4 g Garam masala
- 15 g Fresh coriander
- 300 ml Water
- 1 tsp Salt
Method
- 1
Finely slice the 200g of onion, chop the 250g of tomato, crush the 15g of garlic cloves and grate the 15g of fresh ginger. Chop the 15g of fresh coriander and set it aside for the end. Pat the 300g of diced lamb shoulder dry, which is what lets it brown rather than steam.
- 2
Heat the 12ml of vegetable oil in a heavy casserole over medium-high heat and brown the lamb for 6 minutes in a single layer, turning once, until it has a deep crust on two sides. Lift it onto a plate and leave the fat in the pot.
- 3
Turn the heat to medium, add the sliced onion and cook for 10 minutes, stirring now and then, until it has collapsed and gone golden at the edges. This is the step that decides how sweet the finished curry is, so let it go the full time.
- 4
Stir in the garlic and ginger with the 5g of ground cumin, 6g of ground coriander, 3g of turmeric, 2g of chilli powder and 1 teaspoon of salt, and cook over medium heat for 2 minutes, until the spices smell toasted rather than raw.
- 5
Add the chopped tomato and cook over medium heat for 5 minutes until it has broken down into a thick paste, then take the pot off the heat for a moment and stir in the 100g of natural yogurt a spoonful at a time. Adding it off the heat is what stops it splitting.
- 6
Return the lamb and any juices to the pot with the 300ml of water, bring it to a simmer, then cover and cook over low heat for 45 minutes. It is ready when a piece of lamb falls apart against the side of the pot with no real pressure.
- 7
Stir in the 4g of garam masala and cook uncovered over medium heat for 2 minutes to thicken the sauce. Take it off the heat, scatter the chopped coriander over and divide between 2 bowls.
