There are loads of methods for cooking a fantastic lamb curry. This recipe is just one very popular Punjabi version that I grew up eating with cousins at family occasions. It's a rich and flavoursome dish that you slow cook to really get the lamb to melt in the mouth. I've adapted it a little by marinating the meat for a couple of hours beforehand which really pays off. Adding some yellow mustard seeds will bring a lovely tanginess if you fancy it too.
Serve with yogurt/raita and a chapati and some pickle. Aubergine, potatoes or saag are wicked accompanying dishes.
A great little recipe. Not complicated at all and it's going into the family favorites collection. - 24 Feb 2017