Name: Lamb and tomato curry with mint yogurt
Total time: 2 h
Yield: Serves 4
Cuisine: Indian
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

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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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Serves 4

Easy

Total time: 2 hrs

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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

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Ingredients

Nutrition

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

Nutrition: per serving

kcal550
fat35.8g
saturates16.3g
carbs15.3g
fibre3.4g
protein39.8g
salt0.6g

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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