Lamb Curry

By Hari Ghotra · 120 min

Ingredients

Instructions

1. Heat the oil in a heavy-based pan, add the onions and cook gently for at least 20 minutes until dark golden brown; add a splash of water if they catch.
2. Stir in the chopped garlic after a few minutes of cooking the onions.
3. Lower the heat and add the tomatoes, ginger, salt, cumin, turmeric, chilli, coriander stalks and fenugreek. Stir, then raise the heat and cook for 5 to 10 minutes until the onions and tomatoes melt into a thick masala sauce.
4. Add the lamb and stir-fry to seal it and coat it in the masala.
5. Set the heat to the lowest setting, move the pan to the smallest burner, cover and cook the lamb in its own juices for 40 to 60 minutes, stirring occasionally, until tender.
6. For more gravy, add some boiling water and simmer for a few more minutes.
7. Remove from the heat, stir in the garam masala, scatter with the fresh coriander and serve.

Summarized from Hari Ghotra's video. Watch it for the details.

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