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Mild Lamb Curry

Prep Time1 hour
Cook Time2 hours 30 minutes
Total Time3 hours 30 minutes

Ingredients

  • 2 lb lamb sirloin chump chops or boneless leg of lamb cut into chunks

Marinade

  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/4 tsp ground cloves
  • 1/2 tsp ground cumin

Curry

  • 2 tbsp cooking oil
  • 1 tsp fennel seeds
  • 1 tsp mustard seeds
  • 2 dried red chillies
  • 1 cup onions diced
  • 3 cloves garlic grated
  • 2 tsp fresh ginger grated
  • 2 cups canned crushed tomatoes
  • 1/2 tsp ground cumin
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 bay leaves
  • 1/4 cup greek yogurt
  • 1 cup vegetable stock
  • 1 cup onions

Equipment & Utensils

  • Sealable container
  • Large skillet with cover
  • Heat proof container
  • Blender

Instructions

Marinade

  • Place lamb in a large bowl.
  • Mix together salt, pepper, cloves and cumin, then sprinkle over lamb.
  • Toss lamb to evenly distribute marinade.
  • Transfer lamb into sealable container then store in fridge overnight.
  • Marinate for anytime between 12-24 hours.

    Curry

    • Heat 1 tbsp of oil in skillet on high heat then add fennel, mustard seeds and chillies.
    • Saute until mustard seeds begin to pop, then immediately add onions, garlic and ginger.
    • Saute to combine flavors for a few minutes then add crushed tomatoes, and mix to combine some more.
    • Lower heat to medium and allow tomatoes to heat throug
    • Add, cumin, salt, pepper and bay leaves and mix thoroughly.
    • Cover lower heat to low and allow to simmer for 1 hour.
    • Remove bay leaves from sauce, then remove from heat and transfer to heat proof container and allow to cool for 15 minutes.
    • Wipe skillet clean and then quickly rinse with hot water. Dry off with paper towels and set aside.
    • Once sauce has cooled a little, transfer to blender and blend on a high setting until ingredients have pureed.
    • Once sauce appears smoother, decrease blender speed to low and add yogurt.
    • Once yogurt is combined, add vegetable stock.
    • Blend until ingredients are combined and set aside.
    • Heat remainder of oil in skillet on high heat, then add onions.
    • Saute onions until flavor releases.
    • Add lamb and saute further for two minutes.
    • Pour sauce over lamb and carefully combine.
    • Return bayleaf to sauce, cover skillet and lower heat to simmer.
    • Allow to cook for 1 hour.
    • Serve with white rice.