Lamb neck curry is a rich, flavorful dish that showcases the tenderness of slow-cooked lamb infused with aromatic spices. This dish is perfect for cozy dinners, offering a deep, comforting taste with a balance of heat and warmth from ingredients like ginger, garlic, and chili. The slow cooking process allows the lamb neck to become incredibly tender, absorbing the bold flavors of the curry sauce.
Ingredients:
- 800g lamb neck, cut into chunks
- 2 tablespoons vegetable oil
- 2.5 cm fresh ginger, minced
- 2 garlic cloves, minced
- 1 medium-hot red chili, finely chopped
- 1 teaspoon dried chili flakes
- 1 onion, finely chopped
- 250g cherry tomatoes, halved
- 1 teaspoon ground cloves
- 1 teaspoon ground cardamom
- 1 star anise
- 1 cinnamon stick
- 200ml yogurt
- 20g fresh coriander, chopped
- 1 lime, juiced
Instructions:
Step 1: Prepare the Ingredients
Wash and cut the lamb neck into chunks. Mince the ginger and garlic, finely chop the chili, and halve the cherry tomatoes.
Step 2: Sear the Lamb
Heat vegetable oil in a large pot over medium-high heat. Add the lamb neck chunks and sear until browned on all sides. Remove and set aside.
Step 3: Cook the Aromatics
In the same pot, add the onion, ginger, garlic, and chili. Sauté for 5 minutes until fragrant. Stir in the dried chili flakes, ground cloves, ground cardamom, star anise, and cinnamon stick.
Step 4: Simmer the Curry
Return the seared lamb to the pot. Add the cherry tomatoes and yogurt, stirring well. Cover and simmer on low heat for 1.5 to 2 hours, stirring occasionally.
Step 5: Finish and Serve
Once the lamb is tender, stir in the lime juice and fresh coriander. Remove the cinnamon stick and star anise before serving. Enjoy with steamed rice or naan.
Serving and Storage Tips
Serving Tips:
- Garnish with extra coriander for freshness.
- Pair with basmati rice or naan for a complete meal.
- Serve with yogurt or raita to balance the spice.
Storage Tips:
- Refrigeration: Store in an airtight container for up to 3 days.
- Reheating: Reheat on low heat to maintain texture.
- Freezing: Freeze for up to 2 months. Thaw overnight before reheating.
Why You’ll Love This Recipe
- Deep, rich flavors from slow cooking.
- Tender, juicy lamb infused with aromatic spices.
- Perfect for cozy dinners or special occasions.
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