Easy All-in-one Lamb Curry

It's Total Yogurt time again!  This time I'm marinading lamb chops in a super easy recipe by Anjum Anand in her book Indian Food Made Easy.

Easy All-in-one Lamb Curry

Serves 4 - 6

800g lamb, cut into small pieces with the bone in

300ml Total Greek Yogurt

3/4 tsp turmeric powder

1 tbsp ginger paste

1 tbsp garlic paste

1 tsp cumin powder

2 tsp coriander powder

1 tsp ground mustard seeds (ideally grind them yourself in a spice grinder)

1 heaped tbsp white poppy seeds, made into a paste with a pestle & mortar and a splash of water)  I didn't have any and it tasted fine without.

Salt to taste

3 tbsp vegetable oil

1 large onion, peeled and finely chopped

1-2 green chillies forked once

1 tsp garam masala

1/2 tsp freshly ground black pepper

good handful of fresh coriander stalks and leaves, chopped ( I didn't have any of this either and I know it would definitely bring a freshness to the dish)

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Mix the lamb with the yogurt, turmeric, ginger and garlic pastes, cumin, coriander and mustard seed powder, poppy seed paste and salt.  Leave to marinate in a non-metallic bowl for as long as possible or at least until you chip and cook the next batch of ingredients.

 

Heat the oil in a non-stick saucepan, add the onion and green chillies and fry until the onions are brown, around 6-7 minutes.  Add the meat, and its marinade and stir-fry over a low heat for 3 minutes.  Cover and continue to cook over a low heat for 45-50 minutes or until done, giving the pot a gentle stir every now and then.  If the pan is running dry, add a splash of water from the kettle.

Once tender, stir in the garam masala and black pepper; check and adjust seasoning.  Always make sure there is enough water in the pan for a little gravy by adding extra from the kettle or cook the lamb over a high flame to dry of any excess water.  Stir in the coriander and serve.

I added some french beans to the sauce and served with basmati rice, it would definitely have looked prettier if I had had some coriander!!