James Martin’s easy lamb curry is an aromatic mix of fresh ginger, spices and coconut milk
- 2 tbsp
lamb fillet, cut into 3cm/1in cubes
onions, roughly chopped
garlic cloves, peeled and crushed
- 2 green chillies, finely chopped
- 1 tbsp grated fresh
- 1 tbsp ground
- 1½ tbsp
- 1½ tbsp ground
- 1 tbsp
- 1 tbsp
- 6 large tomatoes, roughly chopped
- 400ml/14fl oz
- 600ml/1 pint
- 250g/9oz baby
- 200g/7oz plain
- salt and freshly ground
basmati rice, to serve
Heat a large saucepan and add one tablespoon of the vegetable oil and then the lamb. Cook over a high heat for 3-4 minutes, or until the lamb is golden-brown all over, then remove and set aside.
Reduce the heat and add the remaining tablespoon of vegetable oil. Add the onions, garlic, chillies and ginger and fry for 2-3 minutes, until golden and softened.
Add all the turmeric, garam masala, cumin and chilli powder and fry, stirring well, for one minute.
Add the flour and cook for a further minute.
Add the tomatoes and coconut milk and heat to bring to a simmer.
Add the lamb and enough chicken stock to just cover the lamb. Stir well, scraping the bottom of the pan to deglaze and release any residue at the bottom of the pan.
Add the yoghurt, season, to taste, with salt and freshly ground black pepper and stir well.
Serve onto warmed plates with steamed basmati rice alongside.