Lamb Curry

Recipe Date: April 6, 2017
Serving Size: 4
Cook Time: 180 Minutes
Difficulty: Easy
Measurements: Imperial (US)

Ingredients

  • 1 1/2 tbsps Ground Ginger
  • 10 Cloves of Garlic, diced
  • 1 tsp Ground Turmeric
  • 1 tbsp Black Pepper
  • 3/4 cup Plain Yoghurt
  • 2 lbs Lamb Shoulder, diced
  • 3 Red Onions, diced
  • 2 Red Peppers, chopped
  • 3 Red Chillies
  • 1/2 Bunch of Coriander
  • 1 tsp Cardamom
  • 2 tbsps Oil
  • 1 Cinnamon Stick
  • 1 tsp Cumin
  • 1 tbsp Coriander
  • 3 tsps Paprika
  • 3 cups Diced Tomatoes
  • 1/2 Bunch of Fresh Mint

Directions

In a large bowl combine ginger, garlic, turmeric, pepper and yoghurt.

Place lamb in the bowl, mix well, then refrigerate for 2 to 24 hours.

Preheat your oven 325 degrees

Place onions, preppers, chillies, cardamon, cinnammon, paprika, cumin, and coriander in a food processor until fine.

In a large casserole pan, place oil and everything from the food processor and cook over medium heat for 5 minutes, stirring often.

Add tomatoes, then add the marinated lamb, mixing well.

Cover with a tight fitting lid and place in the oven until the meat is tender and the sauce has thickend, approximately 2 hours.

Serve with rice and naan bread

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