A quick recipe for a dry lamb curry from Nigel Slater. Serve with warm naan.
Ingredients
- 25 g butter
- 1 tbsp groundnut oil
- 450 g cubed lamb
- 1 medium onion peeled and chopped
- 3 plump cloves garlic peeled and crushed
- 1 cinnamon stick broken in two
- 6 green cardamon pods crushed open
- 1 tsp ground cumin
- 1 tsp ground ginger
- 1 tbsp garam masala
- 1 tsp Chilli powder
Servings:
Instructions
- Melt the butter in a deep sided frying pan and add the oil. When it starts to sizzle fry the lamb until just coloured on each side. Remove with a draining spoon and set aside.
- Add the onion to the pan and fry until golden, scrapping up any residue from the lamb at the same time. Add the garlic and fry for a minute more.
- Add the whole spices to the pan and cook for 2 minutes until the cardamon pods have coloured a little, then add the ground spices. Cook until fragrant, being careful not to burn.
- Return the lamb to the pan and pour in 225 ml water( or use stock if preferred) . Stir well, turn heat to medium and simmer gently for about 10-15 minutes until the sauce has thickened. Serve with naan.
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