Aromatic and spicy Indian lamb curry recipe

Fragrant spices, succulent lamb, and slow cooking at its most nourishing

Serves: 4

A beautiful heart warming curry synonymous with cooler climes. How about putting a few hours aside on a free day to prepare this nutrient dense slow cooked meal for the week ahead, or freeze in portions for easy midweek winter meals? The aromas soon to be emanating from your kitchen will be out of this world.

Ingredients

800 g lamb, diced

For the marinade

1 1/2 cups Greek yoghurt

3 garlic cloves

2 onions, roughly chopped

2 teaspoons garam masala

2 teaspoons sweet paprika

1 tablespoon ground cumin

1 teaspoon grated fresh ginger

1 teaspoon hot chilli powder

1 teaspoon ground turmeric

1/2 teaspoon celtic sea salt

For the lamb

2 tablespoons coconut oil

2 medium tomatoes, chopped

2 green chillies, minced

2 bay leaves

1 cinnamon stick

1 teaspoon cumin seeds

1/2 tablespoon ground coriander powder

Method

1. In a blender combine the Greek yoghurt, onions, garlic cloves, fresh ginger, ground cumin, garam masala, chilli powder, sweet paprika, turmeric and salt. Stir through the diced lamb, cover and refrigerate for 4-6 hours or overnight.

2. Heat oil in a large pan on medium heat. Once hot, add the cinnamon stick, bay leaves and cumin seeds and sauté for 1-2 minutes or until fragrant. Add the coriander powder and stir. Increase the heat to high and add the meat with all the marinade. Sauté for 5 minutes. Cover, reduce the heat and simmer for fifteen minutes. Add the green chilli and tomatoes and allow to simmer for 1.5 hours or until the lamb is tender.

3. Serve sprinkled with fresh coriander, a side of rice or quinoa and some steamed greens.

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