BOMBAY LAMB CURRY
A delicious curry where the rich flavours of the infused spices really make this curry stand out and the addition of yoghurt gives it a rich texture. It's well worth that little bit of effort. I always double the recipe so half can be frozen.
Provided by JoyfulCook
Categories Curries
Time 1h35m
Yield 2-3 serving(s)
Number Of Ingredients 15
Steps:
- Peel onion and slice and mince garlic. Heat oil in a medium size saucepan; fry onion and garlic over low heat until soft.
- Add diced lamb and cook, stirring until sealed on all sides. Remove meat from the saucepan and set to one side.
- Add the coriander, turmeric, black pepper and 1 tablespoon Garam Masala. Stir together for 1 minute.
- Top and tail green chilies--remove seeds first for a milder heat. Chop small and add to the saucepan stirring for a further minute or two.
- Add bay leaves and cinnamon; stir in the Yoghurt. Add the chopped tomatoes and bring to the boil.
- Add the lamb and simmer for 40 minutes. Five minutes from the end of cooking, add the remaining 2 teaspoons of Garam Masala and salt. Thicken slightly if necessary. Remove whole spices.
- Serve with Basmati rice and accompaniments.
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