This Hyderabad Curry recipe for a mild Indian Lamb Curry will become a favourite you’ll want
to make again and again. And you can replace the lamb with beef, pork or chicken
for a bit of variety.
1 tbsp butter or ghee
1½ tbsp vegetable oil
500g boneless leg lamb, cut into large chunks
1 large onion, finely chopped
1 rounded tbsp crushed garlic
1 rounded tbsp grated ginger
1 tbsp Spice Fusion Hyderabad Curry blend
1 cup chopped tomatoes
1 tbsp tomato paste
1 cup water
1 tsp salt
1 tsp cracked pepper or to taste
½ cup plain yoghurt
1-2 tsp garam masala
Finely chopped green chillies
Coriander leaves to garnish.
Heat butter or ghee and oil in a large heavy-based saucepan or frying pan over medium heat.
Add onion and sauté until golden brown, about 5 minutes, stirring occasionally.
Add garlic and ginger, cook for 2 minutes, then stir in Hyderabad Curry blend and cook for another 30 seconds.
Add lamb in a single layer, stir well to combine, and after 6 minutes,
turn the meat over and cook for another 6 minutes, or until it is well browned all over.
Stir in tomatoes, tomato paste, water and salt and pepper to taste.
Cover with lid, turn up heat and bring to the boil.
Reduce flame to very low and simmer for an hour, stirring occasionally.
Add more water if necessary.
Remove lid and simmer for a further 10 minutes, or until sauce has thickened.
Whisk in yoghurt slowly, add garam masala, check seasoning, and heat for another 5 minutes.
