Lamb curry
Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
From Ready Steady Cook
Method
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Fry the lamb in the oil with all the spices for 4-5 minutes on each side, until it is browned and coated.
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Pour over the beef or vegetable stock and cook for 15 mins stirring every so often.
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For the yohurt sauce, mix the chilli and Greek-style yoghurt together and set aside.
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Serve the curry in a bowl topped with the chopped coriander.
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Serve with the spiced yoghurt and the new potatoes, if desired.
Ingredients
- 100g/3½oz lamb, cubed
- 1 tbsp oil
- ½ tsp cardamom pods, crushed
- ½ tsp medium curry powder
- ½ tsp dried cumin
- ½ tsp coriander seeds, crushed
- 2 garlic cloves, crushed
- ½ tsp dried turmeric
- 300ml/10½fl oz beef or vegetable stock
For the chilli yoghurt sauce
- 1 chilli, chopped
- 75g/2½ oz Greek-style yoghurt
To garnish
- handful fresh coriander, chopped
- 100g/3½oz new potatoes, cooked, optional
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