This Indian lamb curry is worthy of your favourite curry house. Rich, fragrant tomato coconut sauce, fall apart tender lamb and just the perfect blend of spices. All ingredients are from Aldi, too. Because we love a one-stop-shop.
- 2 brown onions, roughly chopped
- 4–6 cloves garlic, peeled
- 1-inch piece of ginger, peeled and roughly chopped
- 1 x 400ml tin chopped tomatoes
- 400ml chicken stock made with a stock cube
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoons curry powder
- 1 teaspoon ground cumin
- 1/2 turmeric
- 1 x 400ml tin coconut milk
- 2 tablespoons dark soy sauce
- 750g leg of lamb, diced
- spinach (I didn’t measure, just grabbed a couple of handfuls)
- Start by placing the chopped onion, garlic, and ginger into the bowl of a food processor with 250ml of water and blend until it’s a smooth pulp. Now place that in a pan. Whatever pan you use to make stew or hotpot is what you’re wanting to use. Simmer this mixture on a low heat for about 15 minutes with the lid on. After the 15 minutes take the lid off and add in about a tablespoon of vegetable oil and turn up the heat to a medium-high. Continue to cook this mixture until it starts to colour a deep golden brown.
- At this stage, you will be thinking that this looks really weird and you’ll want to question me on whether this will work or not. Have faith. You are only a few steps away from the best lamb curry of your life. Stay the course. *Also, this is the most “technical” part of the recipe. Everything that comes next is ridiculously easy.
- Add the lamb into the pot and stir it well to get it coated in your onion and garlic mixture. Let it cook until the lamb starts to colour. This should only take about 8-10 minutes. Once the lamb is golden all over, add in the tinned tomatoes, 400ml chicken stock, and the spice mixture, cinnamon, curry powder, cumin, and turmeric. Bring everything to a boil, then turn down to a simmer. Cover and let everything simmer for about 45 minutes. Just be sure to lift the lid and give it a stir once in a while to make sure it’s not catching on the bottom of the pan.
- Once the lamb is tender and the sauce has reduced, add in the coconut milk and the soy sauce. Bring it up to a simmer again just to heat the coconut milk through and stir well. Turn off the heat and add in the spinach. Stir it in and cover with the lid for 5 minutes, to let the heat of the curry wilt the spinach.
- Category: One pot meals
- Method: stove top
- Cuisine: Indian inspired
Keywords: One pot, lamb, curry, shortcut, easy