Olive Magazine
Lamb and tomato curry with mint yogurt

Lamb and tomato curry with mint yogurt

Published: March 22, 2016 at 10:14 am
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4

This lamb and tomato curry with mint yogurt takes a while but is really easy to make - a great low-effort way to feed the family

Nutrition:
NutrientUnit
kcal550
fat35.8g
saturates16.3g
carbs15.3g
fibre3.4g
protein39.8g
salt0.6g
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Ingredients

  • 750g lamb neck, cut into chunks
  • for frying oil
  • 1 onion, finely chopped
  • 2 cloves garlic, crushed
  • 2cm piece ginger, grated
  • 2 tbsp tomato purée
  • 3 tsp garam masala
  • 2 tsp turmeric
  • a pinch cayenne
  • 4 cardamom pods, lightly crushed
  • 400ml lamb or chicken stock
  • 400g (very ripe) or 2 tins of cherry tomatoes cherry tomatoes
  • a small bunch mint, leaves chopped
  • 200g greek yogurt
  • to serve naan or rice

Method

  • STEP 1

    Heat the oven to 170C/fan 150C/gas 3½. Fry the lamb in a little oil in a casserole dish until it is brown all over, add the onion and fry for 5 minutes then stir in the garlic and ginger. Add the tomato purée, garam masala, turmeric, cayenne and cardamom and stir well. Add the stock and simmer. Put a lid on the pan, put in the oven for 1 hour.

  • STEP 2

    Stir in the tomatoes and cook for a further 20 minutes with the lid off. Season with salt.

  • STEP 3

    Stir the mint and yogurt together with a little salt, dollop on top of the lamb and serve with naan and rice on the side.

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