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Busy Cook’s Lamb Curry

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I confess to being pedantic in my approach to cooking Indian food. Whole spices, freshly ground is my usual mantra. This recipe pre dates my purist tendencies, its exact origins long forgotten, so suffice to say it came from an Australian food magazine clipping circa 1990.

I love the process of roasting whole spices for Rogan Josh, marinating the lamb overnight and then slow oven braising the dish to sweet spicy richness, but when a busy week looms and preparation time is tight, I pull out this luscious, quick to prepare recipe that can be in the oven after only 10 minutes attention and while the dish slowly braises, I am free to get my crazy life in order.

If I owned an electric slow cooker it would be the perfect cooking choice.

I used diced salt bush hogget shoulder from Burra, my favourite Madras curry blend available online from Herbies in Sydney and together with the tomatoes, yoghurt and almonds the finished dish was rich, sweet and spicy. I like to chill braised meat overnight to allow the flavours to develop and for easy of removal of any fat from the surface.

I served my lamb curry scattered generously with fresh coriander beside carrot pilau (no cashews) and steamed green beans.

No Fuss Lamb CurryQuick lamb curry ingreds

1kg diced lamb shoulder

1x400g can chopped tomatoes in juice

1 cup almond meal

2 tablespoons curry powder

1 teaspoon crushed dried chillis

2 cloves garlic

1 onion diced

3 cm ginger, grated

1 cup natural yoghurt

1 1/2 cups water

1 organic vegetable stock cube

Pre heat the oven to 160C.

Combine all the ingredients in a lidded ovenproof braising dish.Quick lamb curry all in

Gently bring the dish to the boil on the stove top.

Cover the meat closely with a circle of baking paper.

Transfer the curry to the oven and braise for 1 1/2 hours.

Chill overnight. Lift any fat from the surface before reheating.

Serves 6

This is a great dish for the freezer.

Quick lamb curry done

About ladyredspecs

I live in sunny Brisbane, Australia. My love of good food drives me as a cook, a reader, a traveller, an artist and but mostly as an eater. I cooked professionally for many years but have no formal training. Simply guided by a love of eating good food, respect for ingredients and an abhorrence of artificial additives, I cook instinctively applying the technical know how acquired by experience. I hope you enjoy what I share Sandra AKA ladyredspecs

20 comments on “Busy Cook’s Lamb Curry

  1. dedy oktavianus pardede
    October 14, 2013

    Any spiced lamb is good enought for me…
    As a lamb person i think i would love this dish…..

    Like

  2. G’day and YUM, true!
    I have now put this recipe on my list to do! Cheers! Joanne

    Like

    • ladyredspecs
      October 10, 2013

      You should be able to source some saltbush hogget locally Joanne. Our curry was all the better because of the wonderful meat I bought in Burra. It’s a simple formula, let me know how you like it!

      Like

  3. Saskia (1=2)
    October 10, 2013

    I’m drawn to recipes with ‘busy cook’ in the title at the moment. This looks really lovely. Salt bush hogget shoulder sounds absolutely gorgeous. Lucky you having access to such interesting-sounding cuts of meat!

    Like

    • ladyredspecs
      October 10, 2013

      Salt bush lamb/hogget is available at some Melbourne farmers markets, keep your eyes open. It’s tastier than regular grass raised lamb, sort of pre seasoned. If you keep the chilli level low I think even your kids would love this tasty curry, and it really does look after itself!

      Like

  4. marymtf
    October 9, 2013

    I remember your original Rogan Josh recipe. You are one terrific cook, Sandra. I’m glad to have this recipe, though, because like you my life is a lot more hectic than it once was. This time saver based on a classic will be the new classic for me.

    Like

  5. ChgoJohn
    October 9, 2013

    I’ve been looking for a good lamb curry recipe and I’ve just found one. Thank you!

    Like

  6. StefanGourmet
    October 9, 2013

    Wow, this recipe seems almost too simple 🙂 I don’t know anything about Indian food. What’s the almond meal for? A thickener?

    Like

    • ladyredspecs
      October 9, 2013

      The almond meal stops the yoghurt from splitting and adds texture and a mellow richness to the sauce. It’s so delicious, and so quick to make, we have it at least every other month.

      Like

  7. richardmcgary
    October 9, 2013

    Hi, Sandra. Great recipe. I love Indian food. I love curry and I love lamb. So, what’s there not to love about this dish? 😀

    Like

  8. ohlidia
    October 8, 2013

    Funny, I too served Indian last night. Although it was vegetarian, seeing as it was Meatless Monday. Emma was not pleased at all! I LOVE Indian food. I took some lessons from a wonderful Indian woman, some 15 or so years ago. And I love lamb in my Indian dishes. This is a beautiful dish Sandra and I’m pinning that photo!

    Like

    • ladyredspecs
      October 9, 2013

      Thanks for the pin, you’re ahead of me! I love Indian too and love a vegie feast.

      Like

  9. Bookabye Baby
    October 8, 2013

    That looks so yummy!

    Like

    • ladyredspecs
      October 8, 2013

      If you like a good curry, this one will really hit the spot!

      Like

  10. Leah
    October 8, 2013

    Yum! maybe this is what I should have been doing with the leg of lamb for dinner currently roasting away in our oven. Although the smell of the garlic and rosemary is pretty nice 🙂

    Like

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This entry was posted on October 8, 2013 by in Food, Gluten Free, Indian Food, Lamb, Main Meals and tagged , , , .
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