The Ultimate Lamb Curry Recipe
Wow!  This curry is amazing!  It takes a while to cook but it is well worth the wait.
Servings: 4 yield(s)
Prep Time: 20 mins
Cook Time: 170 mins
Total Time: 190 mins
Ingredients
    For the spices
  • 1 tbsp fennel seeds
  • 1 tbsp cumin seeds
  • 1 tbsp coriander seeds
  • 1/4 tsp fenugreek seeds
  • 1/4 tsp black peppercorns
  • 1 clove
  • 1/2 cinnamon stick
  • 2 cardamon pods
    • For the paste
  • 1 inch fresh ginger (peeled & roughly chopped)
  • 1 red onion (peeled & roughly chopped)
  • 5 garlic cloves
  • 1 red chilli (roughly chopped)
  • 1/2 bunch fresh coriander
    • For the rest of the curry
  • 1 tbsp butter
  • 400 g tin of chopped tomatoes
  • 150 ml vegetable stock
  • 750 g boned leg of lamb (cubed)
  • 1/2 handful fresh mint
  • 1/2 handful fresh coriander
  • 150 ml natural yogurt
  • salt & pepper (freshly ground)
  • 1 lime (juice only)
    • To serve
  • naan breads and/or basmati rice
Instructions
  1. Preheat the oven to 170°C/150°C Fan/325°F/gas 3.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Serve with breads, basmati rice and ice cold beers - enjoy!
Recipe 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