This aromatic lamb curry, originating from northern India, is deliciously spiced but not too hot. Serve with warmed naan breads or boiled rice.
Heat the oil in a heavy based pan.
Tip in the cassia bark, bay leaves and cardamoms. When they sizzle (make sure they don’t burn, if they do, discard whole spices and repeat the process) add the garlic and the onions followed by the butter and fry until the onions are nicely caramelized. This should take about 10 minutes. It may be longer if you’re frying more onions.
Add the turmeric, chilli powder, cumin and coriander and mix for about 30 seconds. Stir in the tomato puree and mix.
Add the lamb and fry for 5 to 7 minutes until it changes colour or turns opaque. Pour in 400ml of just boiled water, cover and simmer for 40 minutes until the meat is tender. Remove the lid and add the salt and sprinkle the garam masala. Stir in the lemon juice.
If you want to make the sauce thicker, cook the curry further. If you want more sauce, add an extra 200ml of water. The oil should rise to the top of the saucepan which means the curry is ready.
Just before serving you could garnish with washed and chopped coriander leaves (if you’re freezing or serving the next day, don’t add the leaves).
Nutritional analysis per serving (2 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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