Basic Lamb Curry
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- 4reviews
- 89saves
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.
Galley Wench
Ingredients
Serves: 6
- 2 tablespoons vegetable oil, or as needed
- 900g diced lamb
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 2 tablespoons ground coriander
- 1 1/2 teaspoons ground cumin
- 1 tablespoon ground cardamom
- 1 teaspoon ground ginger
- 1 teaspoon ground turmeric
- 1/2 teaspoon garlic granules
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon cayenne pepper, or to taste
- 500ml beef stock
- salt to taste
- 4 tablespoons natural yoghurt
- 1 teaspoon lemon juice
Method
Prep:15min › Cook:1hr50min › Ready in:2hr5min
- Heat 2 tablespoons of vegetable oil in a casserole over medium-high heat. Cook the lamb in batches until browned on all sides, using additional oil as necessary, about 3 minutes per batch. Set aside.
- Heat the remaining 2 tablespoons of vegetable oil in the casserole over medium heat. Stir in the onions; cook until tender and golden brown, about 10 minutes. Add the coriander, cumin, cardamom, ginger, turmeric, garlic granules, black pepper and cayenne pepper; cook and stir until the spices are fragrant, about 1 minute.
- Return the lamb to the casserole; pour in the beef stock and season with salt to taste. Bring to the boil over high heat, then reduce heat to low, cover and simmer until the lamb is very tender, about 1 hour.
- Once the lamb is very tender, remove the lid, and cook until the sauce thickens slightly, about 20 minutes. Stir in the yoghurt and lemon juice before serving.
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Reviews (4)
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
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