If you’re after a curry recipe this week that has all the flavour and spice of a traditional curry but doesn’t have as much of the fat, give this tender lamb recipe a go and you’ll be able to enjoy a tasty curry guilt free.
With garlic, cinnamon, cloves and ginger to provide a wonderful mix of flavours, this flavoursome curry would make the hit of any dinner party or curry night you might be hosting.
- 3 garlic cloves
- 5cm (2in) piece fresh ginger, peeled and roughly chopped
- 1kg (2lb 4oz) lamb leg, cut into chunks
- 1 large onion, roughly chopped
- 1 cinnamon stick
- 8 cardamom pods
- 5 cloves
- ½tsp caraway seeds, lightly crushed
- 2 bay leaves
- 400ml (14fl oz) chicken or lamb stock
- 50g (2oz) desiccated coconut, unsweetened if possible
- 100ml (4fl oz) coconut cream
- 100g (4oz) natural yogurt (not low fat)
- good squeeze lemon juice
Blend the garlic and ginger to a paste using a food processor, then set aside.
Heat a large, non-stick pan on a medium heat; you shouldn’t need oil. Brown the lamb in batches, then set aside. Add the onion, stirring occasionally until lightly browned; add a splash of water if it looks too dry. Add the garlic and ginger paste, and fry for a further 1 to 2 minutes. Add the cinnamon, cardamom, cloves, caraway and bay, and stir for 1 minute.
Return the lamb to the pan along with the stock, desiccated coconut and coconut cream. Bring to the boil, then simmer for 2 hours or until tender.
To serve, season and stir in the yogurt and lemon juice.