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Ingredients
Scale
- 1 kg lamb fillet or neck
- 2 red onions finely chopped
- 2 tbsp ghee
- 2 tsp grated ginger
- 5 cloves garlic chopped
- 2 tsp cumin
- 2 tsp madras curry powder
- 1 tsp turmeric
- 1 tsp smoked paprika
- 1 tsp ground coriander
- ½ tsp chilli powder
- ¼ tsp ground cardamom
- 2 tsp honey
- 1 red chilli finely chopped
- 1 tsp salt
- ½ cup vegetable stock
- 1 cup passata
- 1 cup light coconut milk
Instructions
- Heat the ghee in a large pan over medium heat until melted.
- Add the chopped onion and salt, stirring and cooking for about 2 minutes to soften the onions.
- Continue cooking the onions until they are soft and slightly translucent.
- Add the garlic, ginger, and spices to the pan, stirring well to combine.
- Cook the mixture for about 30 seconds to enhance the flavors.
- Add the lamb pieces to the pan, stirring to coat them in the spices and onions, cooking for about 2 minutes.
- Pour in the passata, coconut milk, and vegetable stock, and add the honey.
- Scrape the bottom of the pan to lift any trapped flavors as you pour.
- Stir until the sauce is well combined and bring to a simmer.
- Reduce the heat to low and cook the lamb until tender.
- Allow the sauce to reduce and thicken as it cooks. Just before serving, finish with yogurt and fresh coriander, and serve with rice or naan.
Notes
Ensure the heat is low to keep the lamb tender.
You can adjust the amount of chilli powder based on your spice preference.
Serve with rice or naan for a fulfilling meal.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Category: Main Dishes
- Method: Simmering
- Cuisine: Indian
Nutrition
- Serving Size: Serves 4
- Calories: 550
- Sugar: 7g
- Sodium: 750mg
- Fat: 35g
- Saturated Fat: 16g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 33g
- Cholesterol: 120mg