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Ingredients

• 75 g (2¾ oz) natural yoghurt
• ½-1 teaspoon cayenne pepper
• 2 teaspoons ground coriander
• 1½ teaspoons ground cumin
• 2 teaspoons garlic purée, or crushed fresh garlic
• 2 teaspoons ginger purée, or grated fresh ginger
• 1 teaspoon paprika
• ½ teaspoon ground turmeric
• 550 g (1 lb 4 oz) lamb neck fillet or leg steak
• 300 g (10½ oz) onions, finely chopped
• 1½ tablespoons tomato purée
• Salt
• 25 g (1 oz) unsalted butter
• 2 bay leaves, crumbled
• 2 green cardamom pods, split open at the top
• 5 cm (2 in) cinnamon stick, broken in half
• 4 whole cloves
• ½ teaspoon freshly grated nutmeg
• 1 tablespoon chopped fresh mint
• 2 tablespoons chopped fresh coriander

Description

Lean Lamb Releases Its Juices During Slow, Gentle Cooking In This Mild Curry Flavoured With Dry-roasted Spices. Try Serving With Cardamom Rice (on This Website).

All Recipes UK