20431

All-in-one fragrant lamb curry

  • serves 4
  • A little effort

No need for frying, all the ingredients are cooked together slowly to make a rich curry. We've also added instructions on how to make this in a slow cooker.

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Ingredients

  • coriander a small bunch
  • lamb neck fillet 500g, cut into chunks
  • red onions 2, halved and sliced
  • ginger a large chunk, finely grated
  • garlic 2 cloves, crushed
  • red chillies 2, sliced
  • coconut cream  2 x 160ml tins
  • chicken or lamb stock 400ml
  • cumin seeds 2 tsp
  • ground coriander 2 tsp
  • fenugreek seeds 2 tsp, ground (optional)
  • cardamom pods 5, seeds removed and ground
  • turmeric 1 1/2 tsp
  • basmati rice steamed to serve
  • chapatis to serve

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.

Nutritional Information

  • Kcals 515
  • Fat 39.8g
  • Carbs 10.6g
  • Fibre 2.7g
  • Protein 30.9g
  • Salt 0.7g
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