Summer lamb curry
Serves 4
Easy
Total time:
Better than a takeaway: this lamb curry is the best one pot, made with garam masala, cardamom, ginger and coriander. Deliver to the table with steamed rice.
Skip to ingredients
- 750g lamb neckfat trimmed and cut into chunks
- 225ml Greek-style yoghurt
- 4 green chilliescut into quarters lengthways and seeded
- 1 tbsp garam masala
- 4 cardamom pods
- a large bunch corianderchopped
- 1 onionfinely chopped
- 2 cm piece gingergrated
- 2 cloves garlicfinely sliced
- to serve steamed rice
Nutrition: per serving
- kcal488
- fat32.4g
- carbs7.3g
- fibre0.8g
- protein41g
- salt0.4g
Method
step 1
Heat the oven to 160C/fan 140C/gas 3. Tip the lamb, yoghurt, chillies, garam masala, cardamom, half the coriander, onion, ginger and garlic into a casserole with a tight fitting lid, add 100ml water, stir everything together and season well. Put a layer of parchment over the top, put the lid on and cook in the oven for 3 hours. Season again if necessary and stir through the remaining coriander. Serve with rice.