Lamb Curry

A fragrant meat curry that won't blow your socks off - we promise!


For the lamb
1 kg (2 lb 4 oz) lamb shoulder, trimmed and
cut into cubes
3 tablespoons olive oil
juice of 2 lemons
1 tablespoon finely grated fresh ginger
2 teaspoons garam masala
2 onions, finely sliced
400 g (14 oz) tin chopped tomatoes
2 tablespoons tomato paste (concentrated purée)
3 green chillies, seeded and cut into strips
250 ml (9 fl oz/1 cup) veal or beef stock
steamed white rice, to serve

For the yoghurt dressing
10 mint leaves, finely chopped
300 g (101/2 oz) plain yoghurt


1. Put the lamb cubes into a large ceramic dish and add 2 tablespoons of the oil, the lemon juice, ginger and garam masala. Massage the ingredients into the lamb to ensure it is well coated. Cover with plastic wrap and allow to marinate for 3 hours in the refrigerator.
2. Heat the remaining oil in a large heavy-based saucepan and add the onion. Cook for a few minutes until the onion is soft, then add the lamb – depending on the size of your pan you may need to cook the lamb in batches. Cook for several minutes until browned.
3. Add the tomato, tomato paste, chilli and stock and return the rest of the lamb to the pan if necessary. Allow to simmer, stirring occasionally, over low heat for 1 1/2 hours, or until the liquid has reduced and the lamb is coated in a rich, thick sauce.
4. Stir the mint leaves into the yoghurt. Serve the lamb spooned over steamed rice with a dollop of minty yoghurt.

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