Lamb and tomato curry with mint yogurt

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

2 hours
serves 4
Easy

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

March 22, 2016 at 10:14 am

Ingredients

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

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.