Lamb Curry

Cook lamb shoulder slowly and gently for this spicy curry.

  • Preparation Time15 mins
  • Cooking Time120 mins
  • Serves4
  • DifficultyMedium
25 to 55g wholemeal flour
1 tbsp ground coriander
900g lamb shoulder
2 tbsp grapeseed oil
1 red onion, chopped
15g chopped garlic
35g chopped ginger
1 tbsp cumin seeds
1 tbsp garam masala
30g tomato puree
1 red pepper, seeded and chopped
300g chopped tomatoes
40g chocolate chips
1 green chilli, finely minced
120ml red wine
250 to 500ml water
Pinch of salt and freshly ground pepper
1) Mix the flour and ground coriander together in a large bowl. Trim the lamb of excess fat and cut into 5cm cubes; add to the flour and toss well to coat.

2) Heat the oil in a large, heavy bottomed pan and begin to brown the lamb pieces on all sides. Reserve the browned meat in a bowl and drain off excess fat.

3) Turn the heat to low and add the onion, garlic and ginger to the pot; cook until softened and caramelised. Add the spices, tomato puree, red pepper, tomatoes and chocolate chips and stir well. Add the chilli pepper and the reserved meat. Stir and add the red wine and enough water to just cover the meat. Season with salt and pepper and cook for about two hours over medium-low heat, until the meat is very tender and the sauce is thick.

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