LAMB CURRY

I make a lot of yoghurt at home and often use it as a marinade. I find it so useful to revive frozen meat I have located in the freezer. Not one to waste there are recipes that help to keep things going!
 
Here is a recipe I am very fond of, not only because it is easy but because it is delicious.
 
While of course you can amplify flavours with a multitude of spices, this is the simple version that works every time.
 
This is how I make it.

• 1 pack of diced lamb
• 1 500g tub natural yoghurt
• 1 tblsp sweet curry spice sonnentor
• 2 onions peeled and sliced.
• 3 blubs garlic grated
• A piece of ginger grated
• Ghee
• Fresh coriander leaves to garnish

 
To serve

• Boiled rice
• Low Carb version: Boiled cauliflower rice.

 
Marinate the lamb in yoghurt overnight. Melt the ghee and sauté the ginger and garlic for a few minutes. Add the onion and sauté until soft and perhaps a little browned. Add in the curry spice and cook for a few minutes. Add in the lamb. Usually, I slow cook for about 4 hours here, but 1.5 hours can do it. Serve with chopped coriander and rice. 

Anne Maher