Name: Lamb Afghani Curry
Total time: 45 min
Yield: 1
Cuisine: International
Ingredients: 800g Lamb Shoulder; 2 Onion; 2 cm piece Ginger; 400g Canned Chopped Tomatoes; 1 tbsp Coriander Seeds; 1 tsp Cumin Seeds; 1 tbsp Garam Masala; 200g Greek-Style Yoghurt; 4 cloves Garlic; 1 tsp Turmeric Powder; 1 tsp Chilli Powder; handful Fresh Coriander Leaves; to taste Salt; to taste Black Pepper; 3 tbsp Olive Oil; 500ml Water

Added

Pantry items

800g Lamb Shoulder
2 Onion
2 cm piece Ginger
400g Canned Chopped Tomatoes
1 tbsp Coriander Seeds
1 tsp Cumin Seeds
1 tbsp Garam Masala
200g Greek-Style Yoghurt
4 cloves Garlic
1 tsp Turmeric Powder
1 tsp Chilli Powder
handful Fresh Coriander Leaves
to taste Salt
to taste Black Pepper
3 tbsp Olive Oil
500ml Water

Remove items you already have in your ingredients list above to see the difference.

- Lamb Shoulder800gLamb Shoulder
  5.49
- Onion2Onion
  0.69
- Ginger2 cm pieceGinger
  0.99
- Canned Chopped Tomatoes400gCanned Chopped Tomatoes
  0.62
- Coriander Seeds1 tbspCoriander Seeds
  0.52
- Cumin Seeds1 tspCumin Seeds
  0.65
- Garam Masala1 tbspGaram Masala
  0.89
- Greek-Style Yoghurt200gGreek-Style Yoghurt
  0.75
- Garlic4 clovesGarlic
  0.87
- Turmeric Powder1 tspTurmeric Powder
  0.65
- Chilli Powder1 tspChilli Powder
  0.79
- Fresh Coriander LeaveshandfulFresh Coriander Leaves
  0.65
- Saltto tasteSalt
  1.99
- Black Pepperto tasteBlack Pepper
  1.59
- Olive Oil3 tbspOlive Oil
  5.49
- Water500mlWater
  1.99
Total24.62

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Step 1

Prepare the lamb by cutting it into large chunks. Season generously with salt and black pepper.

Ingredients needed:

800g Lamb Shoulderto taste Saltto taste Black Pepper

Step 2

Heat 2 tbsp of olive oil in a large, heavy-based pan over medium-high heat. Add the lamb pieces and sear them until they are browned on all sides, about 5-7 minutes. Remove the lamb from the pan and set aside.

Ingredients needed:

2 tbsp Olive Oil800g Lamb Shoulder

Step 3

In the same pan, add the remaining olive oil. Add finely sliced onions and cook until soft and golden, about 8 minutes. Stir in the crushed garlic and grated ginger, cooking for another 2 minutes until fragrant.

Ingredients needed:

1 tbsp Olive Oil2 Onion4 cloves Garlic2 cm piece Ginger

Step 4

Add the coriander seeds, cumin seeds, turmeric powder, garam masala, and chilli powder to the pan. Toast the spices lightly for 1-2 minutes, stirring continuously, to release their aromas.

Ingredients needed:

1 tbsp Coriander Seeds1 tsp Cumin Seeds1 tsp Turmeric Powder1 tbsp Garam Masala1 tsp Chilli Powder

Step 5

Return the seared lamb to the pan and add the canned chopped tomatoes. Pour in the water, mix well, and bring to a simmer. Cover and cook on low heat for about 60-90 minutes until the lamb is tender.

Ingredients needed:

800g Lamb Shoulder400g Canned Chopped Tomatoes500ml Water

Step 6

Stir in the Greek-style yoghurt and cook for an additional 10 minutes, allowing the curry to thicken slightly. Adjust seasoning with salt and black pepper.

Ingredients needed:

200g Greek-Style Yoghurtto taste Saltto taste Black Pepper

Step 7

Garnish with freshly chopped coriander leaves before serving. Serve hot with basmati rice or naan bread.

Ingredients needed:

handful Fresh Coriander Leaves

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