Tender cubes of lamb slow-simmered in a deeply spiced sauce of onion, garlic, ginger and Madras paste, finished with creamy Greek yogurt and warming whole spices. Scatter with fresh coriander and serve over fluffy basmati for a rich, aromatic Kashmiri-style curry.
Cook ModePut the onions in a food processor and whizz until very finely chopped.
onionsHeat the sunflower oil in a large heavy-based pan, then fry the onion with the lid on, stirring occasionally, until really golden and soft.
sunflower oilonionsAdd the garlic and ginger and fry for 5 minutes more.
garlic
fresh gingerTip in the Madras curry paste, paprika, cinnamon stick, cardamom pods, cloves, bay leaves and tomato puree. Stir well over the heat for about 30 seconds.
Madras curry paste
paprika
cinnamon stick
cardamom pods
whole cloves
bay leaves
tomato pureeAdd the lamb and 300ml water, stir to combine, then turn down the heat and stir in the Greek yogurt.
lamb
Greek yogurtCover the pan and gently simmer until the meat is tender and the sauce is thick.
lambScatter with fresh coriander and serve with plain basmati or pilau rice.
fresh corianderSubstitutions, timing tweaks — anything to remember next time.
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