Butter Lamb Curry by Shar-nica

While we were in Kerikeri, my friend made the most delicious lamb curry ever! Yes, it’s that good that it deserves to be heard about, and shared.

It’s her husbands favourite. We ate so much, so delicious at their house while we stayed there. We had a blast.

The recipe with its flavour profile is quite complex, get one step wrong or one ingredient wrong and the flavour profile of the dish is wrong.

It looks simple, but this dish is anything but simple. I took the photos of her dish, and she gave me the recipe to be shared (with her permission of coarse).

Take 2kg Leg of Lamb and remove all the meat from the bone. In a big bowl, add in the chopped meat plus 2 tubs of greek yogurt and mix together with these spices:
1 Tsp Garam Masala
1 Tsp Tumeric
1 Tsp Curry Powder
1/2 Tsp Ground Ginger
2 Tbs Lemon Juice
Leave the lamb and the spices overnight in the fridge. The next day place the lamb and the spices with the greek yogurt in the slow cooker for 3 – 4 hours of even longer if you want.

In a pan on medium heat, melt 100g of butter, add in 1 finely chopped onion.
Fry onion on low heat for about 20 minutes.
Add in chopped garlic (3 cloves).
Grate 1 courgette or carrot.
Add in 2 cans of diced tomatoes.
Let it cook for 10 minutes on medium heat. Add in 2 Tbs sugar and some tomato puree.
Add these spices as well:
1 and a 1/2 Tsp Garam Masala
1 Tsp Cumin
1 Tsp Tumeric
1 Tsp Mustard Seeds
1 Tsp Ground Ginger
1 Tsp Coriander
Liquidise your fried onion and the whole sauce mix that you fried. Add to the lamb mixture in the slow cooker, mix throughout until well incorporated. Add in 1 cup of cream and 100g of butter before you dish up. Mix well and serve with some rice, naan or fresh bread.

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