Butter Lamb Curry

Prep time: 30 minutes 

Cook time: 45 minutes 

Serves: 4

Ingredients:

• 700g boneless lamb, cut into 3cm chunks (leg or shoulder)

• Simply Wholesome Pantry Butter Chicken Recipe Base

• 2 tsp curry powder

• 2 tsp garam masala (ground)

• 1 tsp turmeric (ground)

• 2 teaspoons brown sugar

• 1 tsp sea salt

• 1/2 tsp black pepper

• 1 tablespoon oil (olive, canola or vegetable)

• 1 onion, finely diced

• 3 cloves garlic, finely chopped

• 3cm piece ginger, finely chopped

• 400g tinned tomatoes 

• 2/3 cup chicken stock

• 2 cups pumpkin, chopped into 2cm cubes 

• 1 cup green beans (frozen), chopped

• 2 cups spinach (optional)

To serve: 

• 3/4 cup Greek/natural yoghurt

• 1/2 lime, juice squeezed

• Steamed rice 

• 1 cup coriander (optional)

Method:

1. In a bowl, combine Simply Wholesome Pantry Butter Chicken Recipe Base, curry powder, garam masala, turmeric, brown sugar, sea salt, and black pepper. Use half the paste to coat the lamb and set aside for at least 10 minutes, but overnight is even better. 

2. Heat oil in a large pot or deep frying pan over medium-high heat. Add diced onion, garlic, and ginger. Sauté until the onion is golden brown. Then add the marinated lamb to the pot. Cook until the lamb is browned on all sides. Then add the remaining paste and stir through the lamb for 2 minutes. Add tinned tomatoes and chicken stock. Stir well to combine. Add the pumpkin pieces. 

3. Let the curry simmer on low heat for 30-35 minutes, allowing the lamb to become tender. In the last 5 minutes of cooking, add the frozen beans and spinach and stir through. 

4. Serve the Butter Lamb Curry over rice or with your favourite flatbread. Dollop over the yoghurt and squeeze over fresh lime.