Yields:
4 Servings
Difficulty: Medium
Prep Time: 20 Mins
Cook Time:
2 Hr 50 Mins
Total Time:
3 Hr 10 Mins
Wow! This curry is amazing! It takes a while to cook but it is well worth the wait.
Ingredients
Adjust Servings
-
For the spices
- For the paste
- For the rest of the curry
- To serve
Instructions
- Preheat the oven to 170°C/150°C Fan/325°F/gas 3.
- Lightly toast all the spice ingredients in a frying pan over a gentle heat and then pound in pestle & mortar until you have a powder.
- Blend the paste ingredients and toasted spice ingredients in a food processor. Then melt the butter in a large oven-proof frying pan and fry the curry paste until golden brown, stir regularly.
- Add the tomatoes and stock. Bring to boil, cover with a tight fitting lid or kitchen foil and place in the oven for 1 hour to intensify the flavours. Remove the lid/foil and continue to simmer on the hob until the sauce thickens – this is your curry sauce.
- Fry the lamb in a little olive oil until golden and add to the curry paste, add water if the sauce is too thick and simmer for around an hour or until tender. Sprinkle with the chopped herbs and stir in the yogurt. Season to taste and add a good squeeze of lime juice.
- Serve with breads, basmati rice and ice cold beers - enjoy!
Notes
You can make the curry sauce in advance to save time. Vary the curry by adding alternative ingredients such as; chicken, prawns, paneer or vegetables