This classic lamb curry recipe made with garlic, yogurt and ghee is so easy to make it’ll become your go-to for a low hassle dinner party and family get-togethers. The Indian dish is seasoned with various spices, which gives it a wickedly savoury hit. Slow-cooked lamb curry stew has just the right balance of flavours. To be served with freshly cooked rice, yam or potatoes to balance out the rich flavours.
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for 4 servings
- 1 kg boneless lamb, cut into chunks
- 3 tablespoon curry powder
- 1 onion, chopped
- 2 tablespoons vegetable oil
- 1 tin tomato sauce, (400g)
- ¼ cup ghee butter
- 1 cup natural yogurt, (250g)
- 2 cups lamb broth
- 2 teaspoon cayenne pepper, or any hot pepper of choice
- 1 tablespoon ginger, grated
- 3 cloves garlic, minced
- ¼ teaspoon ground nutmeg
- ¼ teaspoon allspice
- ½ teaspoon ground cardamom
- Salt, to taste
- Pepper, to taste
- Rice, to serve
- Fresh herbs, to garnish
- Wash lamb in a mixture of warm water and salt. Season with salt, 1 tablespoon curry, pepper and allspice. Set aside and allow to marinate for hours, if desired.
- Melt ghee butter in a large pot over medium heat. Add the lamb to the pot, season with salt and pepper, and stir fry till brown on all sides. Remove the lamb from the pot.
- In same pot, heat the vegetable oil in a large pan over medium-high heat until oil is lightly shimmering. Add the onion, stir a little ghee, garlic, ginger, cayenne, nutmeg, cardamom, cloves, cinnamon and allspice. Cook for about 10 minutes.
- Then add the tomato sauce and bring to a simmer.
- Add the lamb broth and yogurt and return to a simmer.
- Return the lamb to the pot, stirring well to incorporate. Reduce heat to medium-low, so the pot content is at a gentle simmer.
- Cover and cook for about 2 hours, stirring occasionally until the lamb is slowly cooked and tender.
- Serve the lamb curry stew over rice and garnish with fresh herb of choice.