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Classic Lamb Curry

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.
  • 4serves
  • 5mins prep
  • 75mins cook
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.
Made with
Butter Chicken Paste

Butter Chicken Paste

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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, garlic and sliced onions 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.

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