All-in-one fragrant lamb curry
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
- a small bunch coriander
- 500g lamb neck filletcut into chunks
- 2 red onionshalved and sliced
- a large chunk gingerfinely grated
- 2 cloves garliccrushed
- 2 red chilliessliced
- 2 x 160ml tins coconut cream
- 400ml chicken or lamb stock
- 2 tsp cumin seeds
- 2 tsp ground coriander
- 2 tsp fenugreek seedsground (optional)
- 5 cardamom podsseeds removed and ground
- 1 1/2 tsp turmeric
- steamed to serve basmati rice
- to serve chapatis
Nutrition: per serving
- kcal515
- fat39.8g
- carbs10.6g
- fibre2.7g
- protein30.9g
- salt0.7g
Method
step 1
Heat the oven to 190C/fan 170C/gas 5. Separate the coriander stalks and leaves, and finely chop the stalks. Put the stalks and all the ingredients except the rice and coriander leaves in a small ovenproof pot with a lid and mix well. Slip a sheet of foil under the lid to make the seal tighter. Cook for 1½ hours until the lamb is tender. If you want a thicker sauce, scoop out the lamb and reduce it a little on the hob. Serve with rice and coriander leaves.
