Curried Lamb

Name: Curried Lamb
Ingredients: 2 green chillies, finely chopped, seeds and all; 1 x 400 g tin tomatoes; 2 bay leaves; 1 tsp ground cumin; 2 tbsps ground almonds; 500 g lamb shoulder, chopped into 2 cm cubes; 2 tbsps Greek yoghurt; 1 tsp fennel seeds; 1 tsp chilli powder; 1 peeled carrot, as above; 2 white onions, chopped into the tiniest pieces you can manage; Index finger sized piece of ginger, peeled and grated; 4 garlic cloves, grated; 4 tbsps veg oil; 10 cardamom pods, smashed open; 2 tsps ground turmeric; 1 bunch of coriander leaves picked (to use later) and stalks finely chopped; 1 tsp ground coriander; 1 cinnamon stick; 2 cloves; 2 tbsps red wine vinegar

Preparation info

Difficulty
Easy

Appears in

Max’s Sandwich Book

By Max Halley and Ben Benton

Published 2018

About

Never say we haven’t given you value for money. This lamb curry recipe will blow minds left, right and centre. Serve to your guests with rice, our raita, loads of whole raw spring onions cut into thin slices (2 per person) and some flatbreads.

Similarly, the next day, when lathered in a sandwich with the same raita, some lightly pickled onions and shit loads of herbs, you will have something of brutal delight on your hands. If you can’t be bothered

Ingredients

Main course
Gluten-free

Ingredients

Method