Lady H's Curried Lamb with Rice

Name: Lady H's Curried Lamb with Rice
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 6
Cuisine: Indian
Ingredients: 900 grams lean lamb. cut into 1-inch pieces. we use neck fillet; 2 tablespoons vegetable oil; 2 medium onions. roughly chopped; 3 cloves garlic chopped; 2 green chillies. finely chopped; 1 tablespoon grated fresh ginger; 1 tablespoon Ground turmeric; 1 ½ tablespoons aromatic Kashmiri spice blend. see my recipe (aromatic garam masala); 1 ½ tablespoons Ground cumin; 1 tablespoon chilli powder; 1 tablespoon plain flour; 6 large tomatoes. roughly chopped; 2 tablespoons chopped parsley; 600 mls chicken stock; 400 mls coconut milk; 175 grams plain yoghurt; Salt and Freshly ground black pepper to taste; 3 cups steamed basmati rice. to serve

John Glen Over a year ago 4,624 views

Prep: 15 mins

Cook: 60 mins

Serves: 6

Indian Main Course 👨‍👩‍👧‍👦 Family Food

Ingredients

900 grams lean lamb. cut into 1-inch pieces. we use neck fillet
2 tablespoons vegetable oil
2 medium onions. roughly chopped
3 cloves garlic chopped
2 green chillies. finely chopped
1 tablespoon grated fresh ginger
1 tablespoon Ground turmeric
1 ½ tablespoons aromatic Kashmiri spice blend. see my recipe (aromatic garam masala)
1 ½ tablespoons Ground cumin
1 tablespoon chilli powder
1 tablespoon plain flour
6 large tomatoes. roughly chopped
2 tablespoons chopped parsley
600 mls chicken stock
400 mls coconut milk
175 grams plain yoghurt
Salt and Freshly ground black pepper to taste
3 cups steamed basmati rice. to serve

Accompaniment

Description

This recipe is made with tender neck fillet of lamb, onions, ginger, homemade Garam masala, and hot cooked rice, alongside other seasonings to create a truly aromatic dish.

Method

1
Heat a large saucepan and add one tablespoon of the vegetable oil and then the lamb cook over a high heat for about 3 minutes, or until the lamb is a golden brown all over, then remove and set to one side.
Reduce the heat and add the remaining tablespoon of vegetable oil add the onions, garlic, chillies and ginger and fry for 2 to 3 minutes, until golden and softened.
Add the turmeric, aromatic Kashmiri spice blend, cumin and chilli powder and fry, stirring well, for one minute add the flour and cook for a further 1 minute, and then add the tomatoes and coconut milk and bring to a simmer.
Add the yoghurt, season, to taste, with salt and freshly ground black pepper and stir well cook for another 2 minutes.
Serve with the rice and a selection of side dishes and enjoy!