Creamy lamb and tomato curry
- Preparation and cooking time
- Total time
- A little effort
- Serves 4
Ingredients
- olive oil
- 1 large onion, halved and sliced
- 3 cloves garlic, crushed
- a small chunk ginger, finely grated
- 2 tbsp tomato purée
- 2 tsp garam masala
- 2 tsp ground cumin
- 2 tsp turmeric
- ½ tsp ground coriander
- 1 tsp mild chilli powder
- 5 pods cardamom, seeds ground
- 500g lamb neck fillet, cut into chunks
- 300ml chicken stock
- 2 tbsp ground almonds
- 4 tomatoes, chopped
- 6 tbsp natural yogurt
- rice or bread, to serve
Method
- STEP 1
Heat 2 tbsp oil in a pan. Cook the onion, garlic, and ginger until the onion is very soft and has a little colour. Add the tomato purée and all the spices and cook for 2 or 3 minutes.
- STEP 2
Add the lamb cooking and turning it in the mix for a few minutes until the lamb is opaque.
- STEP 3
Add the chicken stock, bring to a simmer, cover and cook for 1 hour. Add the almonds and tomatoes and cook for another 15 minutes uncovered. Stir in the yogurt and heat gently then serve with rice or breads.
