Summer lamb curry
- Preparation and cooking time
- Total time
- Easy
- Serves 4
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.