This slow cooked lamb curry recipe requires surprisingly little work for such spectacular, melt-in-your mouth results. This easy lamb curry is an aromatic mix of fresh ginger cumin, coriander bring great depth of flavour.
Ingredients • 2 tbsp vegetable oil • 800g/1lb 12oz lamb neck fillet, cut into 3.5cm/1½in chunks. • 2 onions finely chopped. • 6 green cardamom pods, lightly crushed. • 1 cinnamon stick • 4 cloves • 6 garlic cloves, grated. • 5cm/1in piece fresh root ginger, finely grated. • 3 tsp garam masala • 1 heaped tsp ground coriander • 1 tsp ground turmeric powder • 1–2 tsp hot chilli powder (depending on how hot you like it) • 600ml/1 pint chicken stock or lamb stock • 400g tin chopped tomatoes • 800g/1lb 12oz lamb neck fillet, cut into 3.5cm/1½in chunks. • 1 red pepper, halved, cored, seeds removed and cut into 2cm/¾in pieces • 1 green pepper, halved, cored, seeds removed and cut into 2cm/¾in pieces • sea salt and freshly ground black pepper • Handful of fresh coriander, finely chopped, leave some to garnish
Method 1. Heat a large saucepan and add one tablespoon of the vegetable oil and then the lamb. Cook over a high heat for 3-4 minutes, or until the lamb is golden-brown all over, then remove and set aside. 2. Reduce the heat and add the cardamom, cinnamon, cloves along with a big pinch of salt and pepper to taste and cook for 30 seconds until fragrant. 3. Add the onions, garlic, chillies, coriander and ginger and fry for 5-10 minutes, until golden-brown and softened. 4. Add all the turmeric, garam masala, cumin and chilli powder and fry, stirring well, for one minute. Add the tomatoes & tomato puree and heat to bring to a simmer. Stir well, scraping the bottom of the pan to deglaze and release any residue at the bottom of the pan. Add the lamb and enough stock to just cover the lamb. 5. Heat the mixture until simmering, then partially cover and cook on a low heat for about one 1 / ½ hour, or until the lamb is tender. 6. For a leaner curry skim off any excess fat from the surface of the sauce, then add the spinach. Cook for 1-2 minutes, until the spinach has wilted. 7. Season, to taste, with salt and freshly ground black pepper and stir well. 8. Serve the curry and rice in warmed bowls with a dollop of yoghurt on the side. Garnish with a scattering of coriander.
