This is one of the easiest and tastiest lamb curry recipes I know.

Lamb curry with potatoes and chapatis

Lamb curry is almost always better the day after you make it.

The flavours just seem to get to know each other better and become good friends. I made this lamb curry last night but wasn’t hungry so off it went to the fridge.

I just heated it up again for lunch today and – well let’s just say it’s one of the best I’ve made in quite a while.

I’m just telling you this so that you know that planning a big curry night for friends doesn’t have to be a huge chore. Make your curries ahead of time and let the flavours sit and blend.

I used lamb shoulder for this recipe which needs to cook for at least an hour if not longer so that it is nice and tender. All of the spices cook into the meat and leave you with a curry worthy of any five star restaurant.

I served it with homemade chapaties. Chapaties can be made in minutes. If time allows, make them just before serving for best results.

When I originally made this recipe a few years ago, I deep fried the potatoes. This time I had some roasties left over from Sunday dinner which worked just fine and were no where near as fattening.

Serves 4 – 6

INGREDIENTS

1 shoulder of lamb on the bone – cut into one inch cubes – retain the bone.

250ml (1 cup) plain yogurt
3 tablespoons cumin seeds
2 tablespoons ginger puree
2 tablespoon garlic puree
1 tablespoon red chili powder
4 tablespoon white wine vinegar
5 roast potatoes cut into 2 inch cubes

5 tablespoon olive oil or ghee
4 black cardamom pods
1 4 inch cinnamon stick
4 white onions finely chopped
1 tablespoon sugar
1 small bunch chopped coriander leaves
2 bayleaves
1 teaspoon garam masala

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Method

Mix the yogurt, garlic and ginger purees, red chili powder and the vinegar and set aside.

Heat a large wok or frying pan over medium heat.

Brown the lamb meat cubes in three tablespoons of olive oil. You may need to do this in batches.

Now place all of the meat back in the pan and add just enough water to cover.

Allow to simmer with the bone in the water for about 60 to 90 minutes.

While the lamb is simmering away, place the cumin seeds in a large dry frying pan and roast over medium heat. Move the seeds around in the pan so that they roast evenly. Do not burn.

When the cumin seeds begin to smoke lightly, remove from the heat and grind to a fine powder in a spice grinder or pestle and mortar.

Heat the pan again and add the remaining olive oil.

Throw in the cardamom seeds and cinnamon stick and sizzle for a few seconds.

Now toss in the onions and sugar and brown slowly. 30 minutes is not out of the question but I usually just fry them for about 15 minutes. The longer and slower you fry, the sweeter the onions will be.

You can add the onion mixture to the simmering meat at any time.

After adding the onions, plop the yogurt mixture into the meat one tablespoon at a time. Do not add the yogurt too fast or in will curdle.

Now the rest is up to you.

Decide when the texture of the meat is too your liking and the sauce is at the right consistency.

I like a lot of sauce with my curries. My wife likes them quite dry. We usually make a compromise.

Just before serving, stir in the roast potatoes, chopped coriander and season with salt and pepper to taste.

Dust with the garam masala and serve.

Disclaimer:The lamb curry was served in a tiffin tin and the chapati was served on a hot tawa (pictured). Both were supplied to me to try free of charge by Indian Tiffin.