Indian lamb curry

Ingredients:

Raita:

• ¼ cucumber, diced
• Pinch salt
• 1 small tub (175g) plain yoghurt
• ½  red onion, diced
• 1 Tbsp (15ml) mint, chopped

Indian curry paste:

• 3 Tbsp (45ml) coriander seeds
• 2 tsp (10ml) cumin seeds
• 3 cloves
• 7 black peppercorns
• 1 tsp (5ml) ground turmeric
• 1 red chilli, finely chopped 
• 2 Tbsp (30ml) fresh ginger, peeled and grated
• 6 garlic cloves, grated

Curry:

• 2 Tbsp (30ml) butter
• 1 onion, chopped
• 8 lamb neck chops
• 1 quantity Indian curry paste
• 3 sticks cinnamon
• 2 bay leaves
• 2 Tbsp (30ml) tomato paste
• 1½  cups (375ml) plain yoghurt
• 2½ cups (625ml) chicken or beef stock
• 10 poppadoms, for serving

Method:

1. Preheat oven to 180°C.
2. For curry paste, toast all whole spices together in a dry pan over a medium heat until fragrant. Set aside to cool slightly.
3. Grind until fine using a pestle and mortar. 
4. Add red chilli, ginger, garlic and process until smooth.Store in an airtight container – you’ll have  ¾ cup – and use for the recipe below as needed. 
5. For raita, place cucumber in a colander and sprinkle with salt. Set aside to drain.
6. Stir yoghurt, onion and cucumber together in a large bowl.
7. Add mint and set aside.
8. Heat butter in a large frying pan and fry onion until golden.
9. Add lamb and brown on all sides. Remove and set aside.
10. Add curry paste and fry for a few minutes until fragrant.
11. Add cinnamon, bay leaves and tomato paste and fry for a few minutes more.
12. Stir in yoghurt a spoonful at a time.
13. Add stock and stir to combine.
14. Place lamb in a single layer in an ovenproof pot or dish. 
15. Pour over sauce and toss gently to coat. 
16. Cover and bake for 1½ -2 hours, until meat is tender.
17. Skim excess oil from surface using a ladle.
18. Serve lamb with raita and warm poppadoms.
    
    

    Like this Indian Curry Recipe? Click here to check out our Durban Lamb Curry Recipe or Chicken Curry Recipe