Lamb Curry

Ingredients

750g lean lamb, cubed
2-3 tbsp oil
1 large onion, finely chopped
1-2 cloves garlic, crushed
1 tsp salt
1 tsp turmeric
1 tsp ground coriander
1 tsp ground cumin
½ tsp ground cardamom
½ tsp chilli powder (to taste)
2.5cm fresh root ginger, peeled and finely chopped
1 ½ cups EASIYO yogurt
1 tbsp flour
2 tbsp chopped fresh coriander to garnish

Method

Remove sinew and fat from lamb.
Heat 2 tbsp oil in a flameproof casserole, and fry lamp until well browned.
Remove meat. Lower heat and add onions to pan and cook until soft (adding more oil if necessary).
Stir in garlic, ginger, turmeric, coriander, cumin, cardamom, chilli powder, and salt.
Cook, stirring for 5 minutes.

In a small bowl blend yogurt and flour until smooth and creamy.
Add 1 tbsp of yogurt mixture to onions and spices in pan.
Stir and gently simmer for about 30 seconds until yogurt is well blended (be careful not to boil mixture).
Keep doing this until all the yogurt has been incorporated (this avoids curdling).

Add the browned meat and accumulated juices and stir well.
Cover and cook in casserole dish and cook in preheated oven at 160°C for 1 ½ hours or until lamb is tender.
Garnish with fresh coriander and serve with rice and cucumber raita.

Variations/Comments

Curries freeze well – however freezing, as well as yogurt acts as a long marination so meat and vegetables soften with flavours intensifying.
Flame–proof casseroles can be used on top elements as well as in oven, but ovenproof casseroles can only be used in the oven.