Lamb and yoghurt curry
Recipe type: Curries
Fill the air with fragrant mouth-watering spices, pile the table with curries, then dive into a spectacular Indian feast.
- 60g (1/4 cup) ghee
- 1kg butterfly lamb leg, cut into 4cm pieces
- 4 brown onions, finely chopped
- 4 garlic cloves, finely chopped
- 1 tbs finely grated fresh ginger
- 1 tbs ground cumin
- 1 tbs ground coriander
- 1 tbs garam masala
- 2 tsp sweet paprika
- ¼ tsp chilli powder
- 500ml (2 cups) chicken stock
- 130g (1/2 cup) thick natural yoghurt
- 125ml (1/2 cup) pouring cream
- Fresh coriander leaves, to serve
- Bought roti bread, warmed, to serve
- Melt two-thirds of the ghee in a large heavy-based saucepan over medium-high heat. Cook one-quarter of the lamb for 2 minutes, turning occasionally, or until browned. Transfer to a plate. Repeat, in 3 more batches, with remaining lamb, reheating the pan between batches.
- Add the remaining ghee to the pan. Reduce heat to low. Add the onion and cook, covered, stirring occasionally, for 8 minutes or until soft. Uncover and cook for 5 minutes or until golden. Add the garlic and ginger, and cook, stirring, for 5 minutes or until soft. Add the cumin, ground coriander, garam masala, paprika and chilli powder. Cook for 2 minutes or until aromatic.
- Add the lamb and stock. Cover and cook for 25 minutes. Uncover and cook for 35 minutes. Stir in the yoghurt and cream. Simmer for 30 minutes or until the lamb is very tender and the sauce thickens. Season with salt and pepper. Sprinkle with fresh coriander and serve with roti.
Curries containing cream and yoghurt can curdle easily - to avoid this, make sure the heat is low in step 3 so the curry doesn't boil.