Try this summer lamb curry, then check out our lamb bhuna, lamb dhansak, mutton keema and more lamb curry recipes.
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Ingredients
- lamb neck 750g, fat trimmed and cut into chunks
- Greek-style yoghurt 225ml
- green chillies 4, cut into quarters lengthways and seeded
- garam masala 1 tbsp
- cardamom pods 4
- coriander a large bunch, chopped
- onion 1, finely chopped
- ginger 2 cm piece, grated
- garlic 2 cloves, finely sliced
- steamed rice to serve
Method
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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.
Nutritional Information
- Kcals 488
- Fat 32.4g
- Carbs 7.3g
- Fibre 0.8g
- Protein 41g
- Salt 0.4g
