Creamy lamb and tomato curry

Name: Creamy lamb and tomato curry
Total time: 1 h 30 min
Yield: serves 4
Ingredients: olive oil; onion 1 large, halved and sliced; garlic 3 cloves, crushed; ginger a small chunk, finely grated; tomato purée 2 tbsp; garam masala 2 tsp; ground cumin 2 tsp; turmeric 2 tsp; ground coriander ½ tsp; mild chilli powder 1 tsp; cardamom 5 pods, seeds ground; lamb neck fillet 500g, cut into chunks; chicken stock 300ml; ground almonds 2 tbsp; tomatoes 4, chopped; natural yogurt 6 tbsp; rice or bread to serve

1 hour 30 minutes
serves 4
A little effort

This creamy lamb and tomato curry recipe is a great one to have on hand midweek. It may take a little longer, but it's totally worth it and it's really easy. Big flavours, minimal effort - it's a winner for us!

September 1, 2015 at 9:04 am

Ingredients

olive oil
onion 1 large, halved and sliced
garlic 3 cloves, crushed
ginger a small chunk, finely grated
tomato purée 2 tbsp
garam masala 2 tsp
ground cumin 2 tsp
turmeric 2 tsp
ground coriander ½ tsp
mild chilli powder 1 tsp
cardamom 5 pods, seeds ground
lamb neck fillet 500g, cut into chunks
chicken stock 300ml
ground almonds 2 tbsp
tomatoes 4, chopped
natural yogurt 6 tbsp
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.