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Try this summer lamb curry, then check out our lamb bhuna, lamb dhansak, mutton keema, lamb biryani and more lamb curry recipes.

Ingredients

  • 750g lamb neck, fat trimmed and cut into chunks
  • 225ml Greek-style yoghurt
  • 4 green chillies, cut into quarters lengthways and seeded
  • 1 tbsp garam masala
  • 4 cardamom pods
  • a large bunch coriander, chopped
  • 1 onion, finely chopped
  • 2 cm piece ginger, grated
  • 2 cloves garlic, finely sliced
  • to serve steamed rice

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.

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