| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 80 minutes |
| Serves | 4 |
| Cuisine | Asian |
| Diet | Family Friendly |
| Preparation | Moderate |
| Calories | 1136 |
| Fat | 48.4g |
| Saturates | 22.4g |
| Protein | 61g |
| Carbs | 115.4g |
| Sugars | 7.8g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPlace the lamb in a large bowl.
Peel the onions, garlic and ginger. Place 1 onion along with the garlic and ginger in a blender and blitz until finely chopped. Add half of this mixture to the lamb along with ½ teaspoon of turmeric and vinegar and mix well. Allow to marinate for 3-4 hours.
Finely chop the remaining onion.
Heat 2 tablespoons of ghee in a saucepan. Add the bay leaves, chillies, black and green cardamom pods, cloves and cinnamon. Toast for 2-3 minutes then add the onion and sauté over a medium heat until soft. Add the sugar and allow the onions to caramelise. Add the rest of the ginger-garlic paste and cook until the oil separates.
Add the marinated lamb and mix well to coat. Sauté for 5 minutes then add the yoghurt and salt. Add the cumin, coriander, chilli and garam masala and stir continuously until the oil separates.
Peel and quarter the potatoes and rub with the remaining ½ teaspoon of turmeric.
In a separate pan, heat the remaining 2 tablespoons of ghee and fry the potatoes until golden and crisp. Add to the curry along with the water and allow to simmer gently until the meat is tender.
Serve hot with fresh rice.
