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Rick Stein’s Lamb Curry

Rick Stein's Lamb Curry
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Rick Stein’s Lamb Curry is a traditional Indian-style dish made by simmering lamb in a richly spiced gravy. Featuring layers of flavors from fresh herbs, warm spices, and creamy yogurt, it’s a comforting and hearty curry that pairs beautifully with rice or bread.

Ingredients

  • Lamb shoulder: 1 kg, cut into chunks
  • Onions: 2 large, finely sliced
  • Garlic cloves: 4, minced
  • Ginger: 2-inch piece, grated
  • Tomatoes: 3 large, chopped
  • Plain yogurt: 200ml, for richness
  • Vegetable oil: 3 tablespoons, for frying
  • Cumin seeds: 1 teaspoon
  • Turmeric powder: 1 teaspoon
  • Coriander powder: 1 tablespoon
  • Garam masala: 1 teaspoon
  • Red chili powder: ½ teaspoon (adjust to taste)
  • Bay leaves: 2, for aroma
  • Salt: To taste
  • Fresh coriander: A handful, chopped for garnish
  • Water or lamb stock: 400ml, for cooking

Instructions

  1. Heat the oil: In a large pot, heat the vegetable oil over medium heat. Add cumin seeds and bay leaves, cooking until fragrant.
  2. Cook the onions: Add the sliced onions and sauté until golden brown, stirring occasionally.
  3. Add garlic and ginger: Stir in the minced garlic and grated ginger, cooking until aromatic.
  4. Incorporate the spices: Mix in turmeric, coriander powder, garam masala, and chili powder. Cook for a minute to release their flavors.
  5. Add tomatoes: Stir in the chopped tomatoes and cook until softened and the oil begins to separate.
  6. Brown the lamb: Add the lamb chunks and stir to coat them with the spice mixture. Cook for 5-7 minutes until the lamb starts to brown.
  7. Add yogurt and stock: Stir in the yogurt gradually, then pour in the water or lamb stock. Mix well and season with salt.
  8. Simmer the curry: Cover the pot, reduce the heat to low, and let it simmer for 1½ to 2 hours, stirring occasionally, until the lamb is tender.
  9. Garnish and serve: Sprinkle chopped fresh coriander on top before serving hot with rice or naan.

Find it online: https://britishrecipeshub.co.uk/rick-steins-lamb-curry/