Lamb curry

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This takes around 3 1/2 hours to cook but will make the lamb deliciously tender. Perfect served with rice.

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Serves 2

  • 2tbsp vegetable oil
  • 1 onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 1 tsp chopped ginger
  • 1 red chilli, finely chopped
  • 6 bay leaves
  • 2 tbsp curry powder
  • 250g lamb joint, cut into chunks
  • 200g chopped tomatoes
  • 1 tbsp coriander

Heat the oil in a large pan and fry the onion, garlic, ginger and chillies until soft. Add the bay leaves and curry powder and fry for one more minute.

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Add the lamb and cook for 15 minutes until browned on each side. Add the chopped tomatoes, 150ml water and coriander and bring to a simmer. Reduce the heat, cover and leave to simmer for 3 hours. Serve.

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2 Comments Add yours

  1. chef mimi says:

    YUM I love lamb curry. My husband thinks he hates lamb, and my girlfriend is allergic to cumin.

    1. meganchapple says:

      My mum doesn’t eat lamb but the rest of my family love it. Thanks for commenting!

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