Name: Oven baked Lamb Curry
Prep time: 10 min
Cook time: 2 h
Total time: 2 h 10 min
Yield: 8
Cuisine: Indian
Ingredients: 2 kg lamb, diced; 150g tomato paste; 1 cup natural yoghurt (250g); 4 tsp garam masala; ½ tsp cayenne pepper, optional; 2 Tbsp crushed garlic; 1 cup mango chutney (250g); 1 Tbsp salt; 1 Tbsp sugar; 2 cups boiling water (500ml); ½ cup cream (125ml); Fresh coriander to serve

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A tasty and tender Lamb Curry cooked slowly in the oven. Perfect for dipping crispy roti into.

If you're looking for a tasty meal to feed a crowd, look no further than my Lamb Curry. Slowly cooked in the oven for over two hours, the meat becomes incredibly soft and tender. Steamed rice soaks up the delicious curry sauce, which is also great for dipping roti into.

I used a leg of lamb that I got on special at my local supermarket. But if you would prefer to use diced lamb that would work too. You could also swap the lamb for beef or goat meat if you like. Mango chutney gives the curry a subtle sweetness balancing out the rich tomato based sauce.

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How to make Lamb Curry:

Preheat the oven to 190°C fan bake. In a large casserole dish add the tomato paste, yoghurt, garam masala, optional cayenne pepper, garlic, mango chutney, salt and sugar. Mix everything together.

Cook for 5 minutes over a medium heat on the stove top, stirring occasionally. Add the lamb and stir until well coated. Pour in the water, mix and cover with a lid or tin foil.

Bake in the oven for 2 hours until the lamb is tender and falling apart. Remove the lid, scoop off and discard any fat at the top. Stir in the fresh cream and return to the oven for 5 more minutes. Serve with steamed rice, crispy roti and fresh coriander.

For more curry inspiration be sure to check out my recipes for Pork Katsu Curry, Curried Sausages and Slow Cooker Beef Curry.

Common questions about Lamb Curry:

Do I need to brown the lamb? No. The lamb becomes so tender in the oven, you do not need to brown the meat first.

Can I make this in a Slow Cooker? Yes! Add all the ingredients (except the cream) to a slow cooker and cook on high for 3 hours, or low for 7 hours. 20 minutes before serving, stir through the cream.

Can I make this in a Multi Cooker? Absolutely. Add the sauce ingredients to the multi cooker and cook on saute mode for 5 minutes. Then add in the diced meat and pressure cook for 60 minutes. Release the pressure, remove the lid, add the cream and switch back to saute mode for 5 more minutes.

Does this recipe freeze well? It does. Once you've cooked the curry, allow it to cool fully then store in an airtight container in the freezer for up to three months. To reheat, thaw the curry out in the fridge overnight, then heat in a saucepan on the stovetop until piping hot. If you're looking for tips, tricks and ideas on more freezer food, click through to my Freezer Meals Made Easy course page.

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Disclaimer
If you want to make this recipe gluten free: Always check the label on processed foods, including sauce bottles.

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