Lamb curry on the bone

Name: Lamb curry on the bone
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Cuisine: Asian, Indian
Ingredients: 1kg finely diced red onion; 1kg diced tomato; 1.5-2kg diced lamb; 3 tbsp cayenne pepper; 1 tbsp turmeric; 3 tbsp ground coriander; 2 tbsp ground cumin; 1 tbsp chilli powder; 2 tbsp fenugreek leaves; 4 bay leaves; 10 green cardamom pods; 2 black cardamom pods; 2 cinnamon sticks; 10 whole cloves; Olive oil; 1 head of garlic; 2 inches ginger; 250g Greek yoghurt; 1 bunch of coriander

8 steps

Prep:15minCook:4h

Try to use diced lamb or mutton on the bone. If unavailable can use regular diced lamb and reduce the cooking time by about half an hour. Can substitute red onion for white onion and greek yoghurt for skyr.

Updated at: Thu, 17 Aug 2023 02:52:12 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories561.4 kcal (28%)

Total Fat25.4 g (36%)

Carbs31.3 g (12%)

Sugars11.5 g (13%)

Protein55.9 g (112%)

Sodium357.6 mg (18%)

Fiber9.7 g (35%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

1kgred onion

finely diced

1kgtomato

diced

1.5kgdiced lamb

3 Tbspcayenne pepper

1 Tbspturmeric

3 Tbspground coriander

2 Tbspground cumin

1 Tbspchilli powder

2 Tbspfenugreek leaves

4bay leaves

10green cardamom pods

1 headgarlic

2 inchesginger

250ggreek yoghurt

1 bunchcoriander

Instructions

Step 1

Prepare the ingredients. The red onion can be cut in a food processor. Grate or crush all the garlic. Grate the ginger. Dice the tomatoes. Measure out the powdered spices and dry spices in to separate bowls

Step 2

Heat 1/2 inch of olive oil in a heavy based pan or Dutch oven over a medium to high heat. When hot, add the whole spices

Step 3

After 30 seconds of frying, add all of the red onion. Turn the heat down to medium and cook until caramelising (approximately 15 min)

Step 4

Add the garlic and ginger and continue to fry for a further five minutes

Step 5

Add the diced lamb and coat in the onion mixture well

Step 6

Add all of the dried spices and continue combining well. Fry until fragrant

Step 7

Add the yoghurt, half a mug of water and reduce the heat. Keep on a very low simmer for 3-4 hours until the meat is tender. Stir occasionally and add water if starting to dry out.

Step 8

Sprinkle with chopped coriander and serve with rice, naan bread or chappatis