Aromatic and spicy Indian lamb curry recipe

Fragrant spices, succulent lamb, and slow cooking at its most nourishing

Serves: 4

Ingredients

For the marinade

1 1/2 cups Greek yoghurt

3 garlic cloves

2 onions, roughly chopped

2 teaspoons garam masala

2 teaspoons sweet paprika

1 tablespoon ground cumin

1 teaspoon grated fresh ginger

1 teaspoon hot chilli powder

1 teaspoon ground turmeric

1/2 teaspoon celtic sea salt

For the lamb

800 g lamb, diced

2 tablespoons coconut oil

2 medium tomatoes, chopped

2 green chillies, minced

2 bay leaves

1 cinnamon stick

1 teaspoon cumin seeds

1/2 tablespoon ground coriander powder

Method

1. In a blender combine the Greek yoghurt, onions, garlic cloves, fresh ginger, ground cumin, garam masala, chilli powder, sweet paprika, turmeric and salt. Stir through the diced lamb, cover and refrigerate for 4-6 hours or overnight.

2. Heat oil in a large pan on medium heat. Once hot, add the cinnamon stick, bay leaves and cumin seeds and sauté for 1-2 minutes or until fragrant. Add the coriander powder and stir. Increase the heat to high and add the meat with all the marinade. Sauté for 5 minutes. Cover, reduce the heat and simmer for fifteen minutes. Add the green chilli and tomatoes and allow to simmer for 1.5 hours or until the lamb is tender.

3. Serve sprinkled with fresh coriander, a side of rice or quinoa and some steamed greens.

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