Creating an authentic tasting Indian curry is surprisingly easy with the right ingredients - many of which are available in most pantries!
- 1kg Quality Mark lean lamb shoulder chops
- 2 tablespoons butter or clarified butter (see tips below)
- 1 onion, finely chopped
- 2 cloves garlic, crushed
- 2 teaspoons fresh ginger, finely chopped
- 1 tablespoon each garam masala, turmeric, ground cumin, ground coriander, curry powder
- ¼ teaspoon cayenne pepper
- 1 cup Campbell’s Real Stock - No Added Salt Chicken
- 400g can chopped tomatoes
- 400g can chickpeas, drained and rinsed
- Juice of 1 large lemon (about 2 tablespoons)
- ½ cup natural unsweetened yoghurt
- Natural unsweetened yoghurt
- Fresh coriander, chopped
- Steamed rice and warmed naan bread
Preheat the oven to 150°C.
- Heat a dash of oil in a large frying pan over a high heat.
- Season the lamb with a little salt and pepper and brown on both sides (this is best done in batches). Set the chops aside.
- Reduce the heat to medium and add the butter or clarified butter and another dash of oil to the same pan.
- Add the onion, garlic and ginger and cook, stirring, for about 5 minutes until the onion is soft.
- Add the spices and cayenne pepper and cook for another few minutes, stirring all the time so the spices don’t stick and burn.
- Add the stock to the pan, bring to the boil then immediately turn off the heat.
- Stir in the tomatoes, chickpeas, lemon juice, yoghurt and the lamb and its juices.
- Taste and season as required.
- If your pan is ovenproof, cover tightly and cook in the oven for 3 hours or transfer everything to a covered casserole dish.
Before serving, you can remove the meat from the bones if you like so it’s easier to eat. Serve the curry with steamed rice, a dollop of unsweetened yoghurt (I like to add a sprinkle of lemon zest and fresh herbs to the yoghurt), fresh coriander and hot crispy naan bread.