Lamb Curry

Name: Lamb Curry
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 6 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 1.5 kg boned and diced lamb shoulder; 2 tbsp oil; 3 large onions; 3 garlic cloves; 1 tbsp finely chopped fresh ginger; 2 tbsp curry powder; 3 tsp salt; 2 tbsp vinegar; 3 large ripe tomatoes; 2 fresh red chilies; 2 tbsp chopped of fresh mint; 1 tsp garam masala; 1 tbsp chopped fresh coriander

Lamb, tomatoes and red chilies cooked in a pan and spiced with curry powder and ginger for a South Asian curry.

1 hr 50 min · Serves 6 · Medium

Method

Start cooking mode

Time: Prep 20 min · Cook 90 min · 110 min total
Difficulty: medium

1
Heat the oil in a large saucepan, and gently fry the onion, garlic and ginger until soft and golden.
2
Add the curry powder, salt and vinegar and stir thoroughly. Add the lamb and cook, stirring constantly until the lamb is coated with the spice mixture.
3
Add the tomatoes, chillies and mint. Cover and cook over a very low heat for 1 1/4 hours or until the lamb is tender, stirring occasionally.
240 min
4
Add the garam masala and chopped coriander in the last 5 minutes of cooking. *note-the tomatoes should provide enough liquid for the meat to cook in, but if necessary, add a little hot water, (approximately 1/2 a cup) just enough to stop the meat sticking to the saucepan.
5 min