All-in-one fragrant lamb curry
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Ingredients
- a small bunch coriander
- 500g lamb neck fillet, cut into chunks
- 2 red onions, halved and sliced
- a large chunk ginger, finely grated
- 2 cloves garlic, crushed
- 2 red chillies, sliced
- 2 x 160ml tins coconut cream
- 400ml chicken or lamb stock
- 2 tsp cumin seeds
- 2 tsp ground coriander
- 2 tsp fenugreek seeds, ground (optional)
- 5 cardamom pods, seeds removed and ground
- 1 1/2 tsp turmeric
- steamed to serve basmati rice
- to serve chapatis
Method
- STEP 1
Heat the oven to 190C/fan 170C/gas 5. Separate the coriander stalks and leaves, and finely chop the stalks. Put the stalks and all the ingredients except the rice and coriander leaves in a small ovenproof pot with a lid and mix well. Slip a sheet of foil under the lid to make the seal tighter. Cook for 1½ hours until the lamb is tender. If you want a thicker sauce, scoop out the lamb and reduce it a little on the hob. Serve with rice and coriander leaves.