Peshawar Style Lamb Curry

A simple yet delicious, easy to make tender lamb curry made with onions, garlic, ginger, spices, fresh mint and coriander.
Servings: 2 yield(s)
Prep Time: 10 mins
Cook Time: 70 mins
Total Time: 80 mins
  • 3 tbsp vegetable oil
  • 1 cinnamon stick
  • 5 cloves
  • 5 cardamom pods (bruised)
  • 2 bay leaves
  • 600 g diced leg of lamb
  • 1 large onion (peeled & finely sliced)
  • 2 tbsp ginger puree
  • 2 tbsp garlic puree
  • 1 tbsp tomato puree
  • 1 tsp ground turmeric
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 150 g thick full-fat natural yogurt
  • 2 tsp cornflour
  • 1 tsp chilli powder
  • 150 ml lukewarm water
  • 1 tbsp fresh mint (finely chopped)
  • 2 tbsp fresh coriander (finely chopped)
  • To serve
  • Naan Bread
  1. Heat the oil in a large frying pan over a low heat and add the cinnamon stick, cardamom, cloves and bay leaves. Fry for 30 seconds and then add the lamb, increase the heat and fry until the meat is fully browned.
  2. Now add the onions, ginger and garlic, cook for 5-7 minutes until the onions have softened. Now stir through the tomato puree, turmeric, ground coriander and cumin - cook for a further 3 minutes.
  3. In a small bowl mix together the yogurt, cornflour and chilli powder, now add to the pan and stir through. Reduce the heat to low and add the water, cover and simmer for 1 hour, stirring occasionally until the lamb is tender.
  4. Allow to simmer with the lid removed until the sauce is at your desired thickness. Stir through the mint and coriander and serve with naan bread - enjoy!
Recipe Notes

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