Healthy Lamb Curry Recipe

Summer lamb curry

Name: Summer lamb curry
Total time: 3 h 30 min
Yield: Serves 4
Cuisine: Indian
Ingredients: 750g lamb neck fat trimmed and cut into chunks; 225ml Greek-style yoghurt; 4 green chillies cut into quarters lengthways and seeded; 1 tbsp garam masala; 4 cardamom pods; a large bunch coriander chopped; 1 onion finely chopped; 2 cm piece ginger grated; 2 cloves garlic finely sliced; to serve steamed rice

Published: December 19, 2014 at 2:33 PM

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Serves 4

Easy

Total time: 3 hrs and 30 mins

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Better than a takeaway: this lamb curry is the best one pot, made with garam masala, cardamom, ginger and coriander. Deliver to the table with steamed rice.

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Alternatives

Complete the dish

Try this summer lamb curry, then check out our lamb bhuna, lamb dhansak, mutton keema, lamb biryani and more lamb curry recipes.

Ingredients

Nutrition

750g lamb neck

fat trimmed and cut into chunks
225ml Greek-style yoghurt
4 green chillies

cut into quarters lengthways and seeded
1 tbsp garam masala
4 cardamom pods
a large bunch coriander

chopped
1 onion

finely chopped
2 cm piece ginger

grated
2 cloves garlic

finely sliced
to serve steamed rice

Nutrition: per serving

kcal488
fat32.4g
carbs7.3g
fibre0.8g
protein41g
salt0.4g

Method

step 1

Heat the oven to 160C/fan 140C/gas 3. Tip the lamb, yoghurt, chillies, garam masala, cardamom, half the coriander, onion, ginger and garlic into a casserole with a tight fitting lid, add 100ml water, stir everything together and season well. Put a layer of parchment over the top, put the lid on and cook in the oven for 3 hours. Season again if necessary and stir through the remaining coriander. Serve with rice.

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