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

aromatic-spicy-indian-lamb-curry1

Serves: 4

Ingredients

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  • For the marinade
  • For the lamb
  • What to do

  • 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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