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Slow Lamb Curry recipe
Slow lamb curry simmers lamb shoulder in an onion and tomato masala with turmeric, cumin, coriander and garam masala until tender. It is mostly hands-off cooking, about 2 hours in total, and serves four.
- Serves 4
- Prep 15 min
- Cook 108 min
- Total ~2 hours
Ingredients
- 700 g lamb shoulder
- 1 onion finely chopped
- 200 g chopped tomatoes
- 1 tbsp ginger-garlic paste
- 2 tbsp neutral oil
- 1 tsp ground cumin
- 2 tsp ground coriander
- ¼ tsp turmeric
- ½ tsp mild chili powder
- ¾ tsp fine salt
- 1 tsp garam masala
- 650 ml water
How it comes together
- Prepare the main ingredients
- Soften the onion
- Cook the masala
- Add the main ingredient
- Finish and rest
Steps at a glance. The full method, with quantities for each step and exact temperatures, is in the book.
Get the full recipe in Book Two
The full method for slow lamb curry is in Curries, Dals & Vegetables: exact steps and temperatures, Sanjay's trick, what to do if it goes wrong, and how to store the leftovers. Every dish and ingredient is pictured.
Get Curries, Dals & Vegetables
