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1 hr 25 mins

6 servings

This easy tasty curry can be cooked on the top or put in the oven for approx. 1 hour until the lamb is tender

if using oven method pre-heat oven to 170°c/150°c Fan oven – 325°f – Reg 3

1. Finely chop onion and garlic

2. Chop lamb into bite size pieces

3. Put a little salt and pepper into a plastic and toss lamb to cover in seasonings

4. Heat oil in wok and toss coated lamb until sealed and browned

5. Take out and keep

6. Add onion to oil and cook for 5 minutes until softened add garlic all spices (care with adding chilli if you don’t want it spicy add less than above – you can always add more!) cook for 1 minute then add tomato purée

7. Return browned lamb to pan and cook for 5 minutes stirring all the time.

8. Add yoghurt slowly stirring all the time add some water (approx. 3fl oz) bring to boil then lower heat and simmer for an hour until lamb tender

9. While simmering check now and then and add more water if it is needed.

keep in fridge for a day or two and the flavours will improve!

rice and poppadums

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