Add a bit of (mild) spice to your life with this creamy lamb and tomato curry recipe!
- Olive oil
- 6 tbsp natural yoghurt
- 5 pods cardamom, seeds ground
- 4 chopped tomatoes
- 3 crushed garlic cloves
- 1 large onion, halved and sliced
- 1 small chunk of ginger, finely grated
- 2 tbsp tomato puree
- 2 tbsp ground almonds
- 2 tsp garam masala
- 2 tsp ground cumin
- 2 tsp turmeric
- 1 tsp mild chili powder
- ½ tsp ground coriander
- 500g lamb neck filet, sliced into chunks
- 300ml chicken stock
- Rice or naan bread to serve with
Step 1 – Heat 2 tbsp of olive oil in a pan and cook the onion, garlic and ginger until the onion is soft and has colour. Add all the spices and tomato puree then cook for 2-3 minutes.
Step 2 – Add the lamb and rotate it in the mixture for a few minutes until it is opaque.
Step 3 – Add the chicken stock and simmer the contents, cover, and cook for 1 hour.
Step 4 – Add the almonds and tomatoes then cook for an additional 15 minutes, uncovered.
Step 5 – Stir in the yoghurt and heat gently. When ready serve with rice or naan bread.