Name: Lamb masala
Prep time: 20 min
Cook time: 135 min
Total time: 155 min
Yield: 8
Ingredients: 2 tablespoon vegetable oil; 1.5 kilogram diced lamb shoulder; 2 medium (300g) brown onions, chopped finely; 4 cloves garlic, crushed; 2 piece (10g) fresh ginger, grated; 2 teaspoon ground cumin; 2 teaspoon ground coriander; 1 1/2 teaspoon garam masala; 1/4 teaspoon ground turmeric; 6 cardamom pods, bruised; 4 whole cloves; 1 cinnamon stick; 10 fresh curry leaves; 400 gram can crushed tomatoes; 2/3 cup (160ml) thick yoghurt; 1 cup (250ml) water; 1 teaspoon sea salt

Lamb masala

This popular marinated Indian curry is slow-cooked to perfection, producing tender lamb and aromatic, spicy flavours able to ignite the senses at any time of year. Heighten with naan bread and basmati rice or try it specifically as a winter warmer.

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Serves 8

Prep

20M

Cook

2H 15M

Total

2H 35M

Ingredients

2 tablespoon vegetable oil

1.5 kilogram diced lamb shoulder

2 medium (300g) brown onions, chopped finely

4 cloves garlic, crushed

2 piece (10g) fresh ginger, grated

2 teaspoon ground cumin

2 teaspoon ground coriander

1 1/2 teaspoon garam masala

1/4 teaspoon ground turmeric

6 cardamom pods, bruised

4 whole cloves

1 cinnamon stick

10 fresh curry leaves

400 gram can crushed tomatoes

2/3 cup (160ml) thick yoghurt

1 cup (250ml) water

1 teaspoon sea salt

Method

1.Heat oil in a large heavy-based pan; cook the lamb, in batches, until well browned all over. Remove from pan.

2.Cook onion, garlic and ginger in same pan until soft. Add spices and curry leaves to pan; cook, stirring, until fragrant.

3.Add undrained tomatoes, yoghurt, water and salt; bring to the boil, return lamb and any juices to the pan. Simmer, covered, for 1 hour and 30 minutes. Simmer, uncovered, for a further 30 minutes or until lamb is tender. Season to taste with salt.

4.Serve lamb curry with naan and basmati rice, if desired.

Suitable to freeze. Not suitable to microwave.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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