This lamb curry is a British Indian restaurant classic, it’s a two-part process as you make the lamb tikka first in your air fryer or under the grill to re-create the smoky flavours that your local Indian restaurant gets from cooking its meat inside a screaming hot tandoor oven, then it all comes together in a pan before you serve with a fluffy portion of rice and a naan. Please note that the majority of the cooking time is for lamb marination.
Prep
60 min
Cook
45 min
Serves
4
Difficulty
Easy
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Ingredients
lamb rump steak 500 g (cubed)
lime ½ (juice)
ginger & garlic paste 1 ½ tbsp
chilli powder 2 tsp
ground turmeric 1 ½ tsp
garam masala 1 ½ tbsp
mint sauce 1 tsp
natural yoghurt 65 ml
onion 2
tomatoes 3 (quartered)
butter 30 g
tomato purée 2 tbsp
ground fenugreek 1 tsp
basmati rice 240 g
Method
Marinade the lamb
Cut the lamb into cubes. Juice the lime.
In a bowl combine ⅓ of the ginger and garlic paste, ½ of chilli powder, ⅓ of turmeric, ⅓ of the garam masala, the lime juice, mint sauce and 1 tbsp yoghurt and season with salt. You will need the remaining spices to make the curry sauce.
Leave to marinate for at least an hour or overnight.
Cook the lamb & prep the ingredients
When you’re ready to cook, thread the lamb onto skewers and place on a rack inside your air fryer, cook for 8 minutes at 210°C. The meat won’t be fully cooked, you’re going to finish cooking it in the curry sauce.
Grill instructions: If you’re using the grill, place the lambskewers under high heat and cook for 12 minutes, turning halfway through.
While the lamb is cooking, peel and dice the onions and quarter the tomatoes.
Cook the curry sauce
Heat the butter in a large frying pan over a medium heat. Add the onions and cook gently for 20 minutes, stirring frequently.
Add the remaining ginger and garlic paste, the remaining chilli powder,turmeric, Garam Masala and the tomato puree. Stir to combine and cook for 2-3 minutes.
Add 400ml of boiling water, with the lamb and tomatoes and simmer on a low heat for another 20 minutes.
Finish by adding 50g yoghurt and the fenugreek, season to taste with salt and pepper.
Cook the rice & Plate Up
While the curry is cooking, cook the rice according to the packet instructions.
