Lamb Curry

Name: Lamb Curry
Yield: Serves Four
Cuisine: Indian
Ingredients: 1 (142-ml/5-fl oz) carton plain yogurt; 2 teaspoons mango chutney; 50 g/2 oz ghee or clarified butter; 50 g/2 oz ghee or clarified butter; 2 onions, sliced; 1 large clove garlic, crushed; 1 teaspoon ground coriander; pinch of cumin seeds; 1 kg/2 lb lean lamb, cut into cubes; 1 tablespoon tomato purée; pinch of cinnamon; 1 teaspoon nutmeg; 1 teaspoon ground cardamom; 1 teaspoon ground turmeric

Preparation info

Serves
Four

Difficulty
Easy

Appears in

Cooking for Friends

By Prue Leith

Published 1978

About

This dish is a true Indian curry, rather dry, and served with fresh yogurt. It bears no resemblance to the English type of curry where there is more sauce than meat and the sauce is thickened with flour — something seldom done in India.

Ingredients

50 g/2 oz ghee or clarified butter
2 onions, sliced

Asia
India
Main course
Gluten-free

Method

Heat the clarified butter or ghee in a heavy-bottomed saucepan and in it fry the onion slices until barely brown. Add the garlic and all the spices. Stir over gentle heat for 4 minutes. Add the meat, tomato purée and chutney, and mix well. Pour in a teacup of water and the yogurt and stir until simmering. Cover and cook very gently until the meat is tender - about 1½ hours.

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