Classic Lamb Curry

Classic Lamb Curry

Made With Our Butter Chicken Paste -
2 SERVES
SERVES 4
prep
5 MINS PREP
20 MINS COOK
75 MINS COOK
There’s nothing like a properly made lamb curry and this one delivers on rich and hearty flavours and warm spicing. Also, makes delicious leftovers!
Anjum Signature

Tailored to Taste
A rich and hearty curry that is delicious freshly made, but even better if cooked in advance as the flavours are allowed time to develop and infuse. I’m using lamb here, but you could equally use mutton or goat as is popular in India - in which case, you would need to increase the cooking time accordingly. If you want a quicker cook, use steaks, cut into large pieces and remove from the pan after stage 2. Only add 75ml water at stage 4 and reintroduce the lamb at stage 5 and cook until done to your liking. Serve with Indian flatbreads or rice.
Ingredients
  • 5 tbsp. The Spice Tailor Butter Chicken Paste
  • 3 tbsp. vegetable oil
  • 1 large onion, chopped
  • 500g leg of leg of lamb, cut into large bite-sized pieces (or lamb steaks, sliced for a quicker cook)
  • Sea salt and black pepper
  • 1 tbsp. grated ginger
  • 4 large garlic cloves, finely crushed
  • 1 tbsp. tomato purée
  • 5 tbsp. full-fat Greek yoghurt
  • Large handful of chopped fresh coriander leaves
Method
  1. Heat the oil in a wide and deep non-stick pan over a moderate heat. Add the onions and a little seasoning and sauté until soft in the centre and caramelizing on the edges.
  2. Add the ginger and garlic to the pan and stir-fry for a minute. Add the lamb and increase the heat to high. Cook for about 3-4 minutes. (If using sliced steaks, remove at this point and set aside).
  3. Add the Butter Chicken paste, tomato purée and yogurt and stir continuously until the whole thing comes to a good simmer (stirring constantly and quite strongly will stop the yoghurt splitting).
  4. Stir in 150ml - 200ml of water and bring to a simmer. Cover and cook over a low to medium heat until the lamb is tender, stirring occasionally and making sure there is enough water in the pan, if not, add a little water
  5. Remove the lid and cook for another 3-4 minutes, or until the sauce has thickened and is creamy and the lamb is cooked to your liking.
  6. Taste and adjust the seasoning with salt and pepper. Serve with the chopped coriander.
Tailored to Taste
A rich and hearty curry that is delicious freshly made, but even better if cooked in advance as the flavours are allowed time to develop and infuse. I’m using lamb here, but you could equally use mutton or goat as is popular in India - in which case, you would need to increase the cooking time accordingly. If you want a quicker cook, use steaks, cut into large pieces and remove from the pan after stage 2. Only add 75ml water at stage 4 and reintroduce the lamb at stage 5 and cook until done to your liking. Serve with Indian flatbreads or rice.
  • 5 tbsp. The Spice Tailor Butter Chicken Paste
  • 3 tbsp. vegetable oil
  • 1 large onion, chopped
  • 500g leg of leg of lamb, cut into large bite-sized pieces (or lamb steaks, sliced for a quicker cook)
  • Sea salt and black pepper
  • 1 tbsp. grated ginger
  • 4 large garlic cloves, finely crushed
  • 1 tbsp. tomato purée
  • 5 tbsp. full-fat Greek yoghurt
  • Large handful of chopped fresh coriander leaves
  1. Heat the oil in a wide and deep non-stick pan over a moderate heat. Add the onions and a little seasoning and sauté until soft in the centre and caramelizing on the edges.
  2. Add the ginger and garlic to the pan and stir-fry for a minute. Add the lamb and increase the heat to high. Cook for about 3-4 minutes. (If using sliced steaks, remove at this point and set aside).
  3. Add the Butter Chicken paste, tomato purée and yogurt and stir continuously until the whole thing comes to a good simmer (stirring constantly and quite strongly will stop the yoghurt splitting).
  4. Stir in 150ml - 200ml of water and bring to a simmer. Cover and cook over a low to medium heat until the lamb is tender, stirring occasionally and making sure there is enough water in the pan, if not, add a little water
  5. Remove the lid and cook for another 3-4 minutes, or until the sauce has thickened and is creamy and the lamb is cooked to your liking.
  6. Taste and adjust the seasoning with salt and pepper. Serve with the chopped coriander.
MADE WITH OUR DELICIOUS
Butter Chicken Paste
Our Butter Chicken paste is velvety, refined and regal. It elevates whatever you cook in it, and it doesn't have to be chicken! Paste of spices, garlic, ginger, tomato paste and fenugreek leaf in sunflower oil to create the perfect Butter Chicken sauce from scratch.
£2.50
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125p per 100g
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