This is one of my favourite lamb curries. It is easy to make and yummy.  The lamb curry is cocked in onions, a bend of spices and yogurt.  This dish tastes better one day later and a good idea to make during the weekend and freeze it for the week.

Method

500g lamb chops

1 onion chopped for the marinade

½ an onion for frying

1 tablespoon grated ginger

3 cloves of crushed garlic

1 tablespoon coriander

1 tablespoon cumin

1 teaspoon cardamom

½ tsp salt

Pinch of cayenne pepper

2 tablespoon olive oil

2 tablespoon tomato paste

1/2 cup plain yogurt

Method

Add 1 onions, ginger, garlic and the spices in a food process and blend until it becomes a paste.

Add the spices to the lamb chops and set aside for 1 hour.

In a hot pan add the remaing onion, cook until it’s soft.  Add the lamb chops on a medium low heat, cook lamb for 8-10 minutes or until lamb is brown and the liquid has absorbed.

Add the tomato paste and two tablespoons of yogurt, stir until combined,  Simmer uncovered until all the liquid has absorbed.

Add two tablespoon of yogurt, stir until mixture is dried than add another two tablespoons and repeat.

Once you added all the yogurt, cover and simmer pan on a low hear for thirty minutes or until is tender.

Note

This dish serves -4 people.

Id adding spinach, put the spinach towards the end.

Add the chick peas when you start to simmer.

Try these curry dishes

Chick Pea Curry

Bombay Chicken and Cauliflower Rice

Moroccan Cauliflower Rice and Lamb Curry