This dish is my favourite lamb curry recipe, but it’s actually my mum’s recipe! I love making it with fresh ginger and making the pieces big enough that I munch into them with each mouthful. If I had my way I’d double the ginger but sadly my kids don’t agree. I pot a little greek yoghurt on top of those to help them handle to heat! This lamb curry recipe is so easy to make it that it will become a regular event once you try it.
- 2 chopped onions
- 3 cloves garlic, pressed
- 1 tsp ground ginger or 2 inches of fresh ginger cut into chunks
- 600g lamb chunks
- 3 tsp madras curry powder
- ½ pint beef stock
- 3 tbsp tomato puree
- 2 tbsp mango chutney
- 1 box of cherry tomatoes
- Add all the ingredients to a pot. Slowly cook for approx 5 hours.
- Serve with rice and vegetables on the side e.g. green beans