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About this recipe: Beautifully tender lamb in a wonderful thick sauce, full of flavour and entwined with chunky onions. I absolutely love lamb, whether it's a slow roasted shoulder, a grilled chop or simply stewed in a curry. This lamb dish is one of my most popular as it's so simple to cook but has a really rich and intense flavour. And it's a dish that can be left to pretty much cook itself and doesn't need much doing to it. It's also slightly different to most curry dishes and the style is fairly close to a balti in that it's given a blast in a caste iron karahi once the meat is soft. It's a bit like cooking backwards because the steps are in the wrong order. The meat is tenderised and infused with ginger and garlic first, the fresh masala sauce is cooked simply from fresh tomatoes and lemony coriander seeds and then the onions are added at the end to give a chunky texture. I also add butter which again adds to the intensity. Lovely stuff.