Summer lamb curry

Name: Summer lamb curry
Total time: 3 h 30 min
Yield: serves 4
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

3 hours 30 minutes
serves 4
Easy

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.

December 19, 2014 at 2:33 pm

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

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.