This Indian dish is very easy to make.
Ingredients
for lamb curry
1.5kg lamb
shoulder, boned weight, cut into cubes
2 tbsp
vegetable or sunflower oil
4 tbsp
medium Indian curry paste
generous
knob of butter
2 onions, thinly
sliced
1 cinnamon
stick
6 cardamom
pods
400g
chopped plum tomatoes
1 tbsp tomato
purée
300ml/½
pint lamb or chicken stock
400g/14oz
can chickpeas, drained
125g/4½oz
baby leaf spinach, well washed
How
to Cook lamb curry
- Place the diced lamb shoulder into a bowl or food bag. Mix in three tablespoons of curry paste and leave to marinate for 30 minutes at room temperature, or up to 24 hours in the fridge.
- Heat the oil and butter in a large heavy based pan, then add the onions, cinnamon stick, cardamom pods and the remaining tablespoon of curry paste. Fry over a medium heat for 10 minutes, until the onions are softened and starting to turn golden-brown.
- Add the marinated lamb, and fry for a couple of minutes until the meat has changed colour - it doesn’t have to be browned.
- Stir in the chopped tomatoes, tomato purée and enough stock to cover most of the lamb, with the top pieces just poking clear of the liquid.
- Add the chickpeas and bring the mixture up to the boil, then turn the heat down to a simmer, and cook gently for 1 – 1½ hours, until the lamb is very tender and the sauce is rich and thick.
- Spoon away the excess fat that will have gathered on the top of the curry, then season with salt and freshly ground black pepper to taste.
- Add the spinach, stirring the spinach leaves into the curry until they wilt.
- Serve the curry with your favorite rice, breads and chutneys.
