This lamb curry’s a popular restaurant classic that’s really easy to make at home. It’s a rich, crowd pleasing lamb dish that the whole family will enjoy
Prep:35 mins
Serves 6
2 onions, quartered4 tbsp sunflower oil4 garlic cloves, finely crushedthumb-size piece fresh root ginger, peeled and very finely grated2 tbsp Madras curry paste2 tsp paprika1 cinnamon stick6 green cardamom, bashed to break the shells4 cloves2 bay leaves1 tbsp tomato purée1kg lean leg of lamb, cut into generous cubes150ml Greek yogurtchopped coriander, to garnish
STEP 1Put the onions in a food processor and whizz until very finely chopped. Heat the oil in a large heavy-based pan, then fry the onion with the lid on, stirring every now and then, until it is really golden and soft. Add the garlic and ginger, then fry for 5 mins more.STEP 2Tip the curry paste, all the spices and the bay leaves into the pan, with the tomato purée. Stir well over the heat for about 30 secs, then add the meat and 300ml water. Stir to mix, turn down the heat, then add the yogurt.STEP 3Cover the pan, then gently simmer for 40-60 mins until the meat is tender and the sauce nice and thick. Serve scattered with coriander, with plain basmati or pilau rice.
