About this recipe: This is a basic lamb curry recipe that never fails to please. Very easy to prepare with storecupboard spices. Serve with basmati rice and naan for a fantastic curry night.
- 10 May 2011
Since I was just trying to use up leftover Christmas lamb, and was working with ingredients I already had in the cupboard, I deviated a bit from this recipe, but it was still excellent. The flavour was just right, and the lamb melted in our mouths! The lamb I used was pre-cooked some days earlier, but had been seared before roasting, so could well have been close to the flavour that I would've attained had I followed step 1. I only had cardamom pods, rather than ground, and so had to go to work with a pestle and mortar. I had to use a sweet mixed spice, containing ginger, in place of the ginger on its own. I put in two cloves of garlic with the onions, instead of the garlic granules with the spices. All other spices were as per the recipe. I think the suggested amount of cayenne pepper is plenty. I put in vegetable stock at the same time as the beef stock, and for this reason, added no extra salt. - 29 Dec 2012
This is a really delicious curry and easy as it says. I've never used ground cardamom as it's hard to find but instead have thrown in a couple of pods lightly crushed to release the flavour, which seem to do just fine. I have also used fresh garlic and chopped ginger but the general mix of ingredients is great and very few stages of preparation. - 16 Jul 2013