- Preheat the oven to 150°C (300°F), Gas mark 2.
- Place the lamb in a large non-metallic bowl. Mix the yogurt, cream, and 50g of Shemin’s Indian Curry Paste, and pour the mixture over the lamb. Toss to coat well, cover, and marinate in the fridge for 2-3 hours or overnight if possible.
- Allow the lamb to come to room temperature before cooking. Heat the oil in a heavy-based casserole dish. Add the fennel seeds and onions and stir-fry for 3-4 minutes. Add the remaining 50g of Shemin’s Indian Curry Paste and cook gently for a couple more minutes.
- Stir in the lamb mixture, and cook for 5-6 minutes. Then, add the chopped tomatoes, stock, and sultanas, bringing it all to a boil. Remove from heat.
- Cover the dish tightly and place it in the oven. Cook for 2 hours or until the lamb is tender, stirring occasionally.
- Before serving, season to taste and stir in Shemin’s Garam Masala. Garnish with chopped fresh coriander.
- Serve with naan and/or boiled rice.
TIP:
- This recipe is also excellent cooked in a slow cooker for 4 hours or until the lamb is tender
- If you don’t have sultanas on hand, other dried fruits like apricots, raisins, or even dried figs work beautifully in this dish. They add a sweet touch that complements the rich flavours of the curry. Just chop them into bite-sized pieces before adding them to the recipe.
Terri Williams –
Hi just had the best lamb curry we have ever had cooked Kashmiri lamb curry marinated lamb rumb 24 hours cooked it in a slow cooker 4 hours on low the day before we ate it fabulous thanks for recipes and fantastic curry pastes