Lamb and tomato curry with mint yogurt
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
- 750g lamb neckcut into chunks
- for frying oil
- 1 onionfinely chopped
- 2 cloves garliccrushed
- 2cm piece gingergrated
- 2 tbsp tomato purée
- 3 tsp garam masala
- 2 tsp turmeric
- a pinch cayenne
- 4 cardamom podslightly crushed
- 400ml lamb or chicken stock
- 400g (very ripe) or 2 tins of cherry tomatoes cherry tomatoes
- a small bunch mintleaves 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.
