Lamb Methi

Super tasty spicy lamb curry.  Well worth a bit of time preparing the ingredients in bowls first to make the cooking process easy and the results are phenomenal!

I wouldn’t bother halving the quantities if you’re only cooking for one or two.  Like all curries, the flavours develop when left overnight, so make the full quantity and freeze for future meals.

I actually bought a half leg of lamb and cubed it myself by cutting the meat away from the bone which was surprisingly easy.  By doing it this way you can achieve large 2cm cubes which do not disintegrate during cooking and you can add the bone in too to add to the flavour.

Ingredients – Serves 6 (listed in sections so that you can prepare in advance and bring together easily when cooking)

• 1 kg lamb cubed
• tbsp ghee or vegetable oil

• 2 large onions chopped
• 1 tbsp fenugreek seed

• 3 large garlic cloves crushed
• large piece of ginger grated (approx 2 tbsp)
• 1 carrot grated

Spice Bowl

• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tbsp curry powder
• 1 tbsp chilli powder

• 400g tinned tomatoes
• 1 tbsp tamarind paste
• 1 tbsp mango chutney

• 1 tbsp turmeric
• 2 tbsp plain yoghurt

• 1 tbsp garam masala
• 5 tbsp chopped coriander to garnish

Method

1. First seal the lamb by browning it for a few minutes in a pan, or I prefer to do this in the oven at 190° (180° fan assisted) for approx 15 minutes, this is ideal if you are keeping the bone in to add to the flavour of the curry.
2. Whilst the lamb is browning prepare all of the ingredients into bowls as sectioned above.
3. Heat the ghee or oil in a large lidded pan and fry the onions and the fenugreek seeds for five minutes until the onions are translucent.
4. Then add the ginger, garlic and carrot and cook for another few minutes stirring continuously.
5. Next add the spice bowl ingredients and cook for a further few minutes and keep stirring.
6. Add the tinned tomatoes, tamarind paste, mango chutney and the braised lamb, then cover with just enough water and bring to the boil before reducing to a simmer and cooking for 1 hour with the lid on.
7. Once the lamb is cooked and tender add the turmeric and yoghurt.  Carefully stir the yoghurt in gradually so that it does not separate.
8. Simmer with the lid off for another 5 minutes then take off the heat and add the chopped coriander and garam masala and serve immediately.
9. Serve with rice and garnish with more wonderful chopped coriander ❤️

Don’t forget to discard the bone, although my other half enjoyed making sure no meat went to waste before it went in the food recycling bin!