All-in-one fragrant lamb curry

Name: All-in-one fragrant lamb curry
Total time: 1 h 50 min
Yield: Serves 4
Cuisine: Indian
Ingredients: a small bunch coriander; 500g lamb neck fillet cut into chunks; 2 red onions halved and sliced; a large chunk ginger finely grated; 2 cloves garlic crushed; 2 red chillies sliced; 2 x 160ml tins coconut cream; 400ml chicken or lamb stock; 2 tsp cumin seeds; 2 tsp ground coriander; 2 tsp fenugreek seeds ground (optional); 5 cardamom pods seeds removed and ground; 1 1/2 tsp turmeric; steamed to serve basmati rice; to serve chapatis

Published: March 25, 2015 at 3:05 PM

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Serves 4

Easy

Total time: 1 hr and 50 mins

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No need for frying, all the ingredients are cooked together slowly to make a rich curry. We've also added instructions on how to make this in a slow cooker

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Try this fragrant lamb curry, then check out our lamb bhuna, lamb dhansak, lamb biryani, mutton keema and more lamb curry recipes.

Ingredients

Nutrition

a small bunch coriander
500g lamb neck fillet

cut into chunks
2 red onions

halved and sliced
a large chunk ginger

finely grated
2 cloves garlic

crushed
2 red chillies

sliced
2 x 160ml tins coconut cream
400ml chicken or lamb stock
2 tsp cumin seeds
2 tsp ground coriander
2 tsp fenugreek seeds

ground (optional)
5 cardamom pods

seeds removed and ground
1 1/2 tsp turmeric
steamed to serve basmati rice
to serve chapatis

Nutrition: per serving

kcal515
fat39.8g
carbs10.6g
fibre2.7g
protein30.9g
salt0.7g

Method

step 1

Heat the oven to 190C/fan 170C/gas 5. Separate the coriander stalks and leaves, and finely chop the stalks. Put the stalks and all the ingredients except the rice and coriander leaves in a small ovenproof pot with a lid and mix well. Slip a sheet of foil under the lid to make the seal tighter. Cook for 1½ hours until the lamb is tender. If you want a thicker sauce, scoop out the lamb and reduce it a little on the hob. Serve with rice and coriander leaves.

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