- 750g lamb rump, cut into 3cm cubes
- 280g (1 cup) Tamar Valley Greek Style Yoghurt
- 1 1/2 teaspoons ground turmeric (see note)
- 2 cloves garlic, crushed
- 2 1/2 tablespoons vegetable oil
- 2 large onions, finely chopped
- 1/2 teaspoon chilli powder (see note)
- 2 1/2 teaspoons ground coriander
- 4 large tomatoes, peeled, seeded, finely chopped
- 40g (1/4 cup) roasted cashews, plus extra, to serve
- 100g paneer, (see note) crumbled
- 1/2 cup coriander leaves, plus extra, to serve
- Chapati or other Indian flatbread, to serve
- Step 1To make lamb tikka, combine lamb, yoghurt, 1 teaspoon turmeric and half the garlic in a bowl. Cover and refrigerate for 30 minutes. Heat 1 tablespoon oil in a large heavy-based frying pan over medium heat. Scrape excess marinade from lamb and cook, in 2 batches, turning for 3 minutes for medium–rare or until cooked to your liking. (You can serve the lamb at this stage.)
- Step 2To make curry, heat the remaining 1 1/2 tablespoons oil in a large saucepan over medium heat. Add the remaining garlic and stir for 30 seconds or until fragrant, then add onions and cook, stirring frequently, for 30 minutes or until dark golden. Add 1 teaspoon salt, chilli powder, ground coriander and the remaining ½ teaspoons turmeric and cook for 1 minute or until fragrant. Add tomatoes and 125ml (1/2 cup) water and return lamb to pan. Simmer for 15 minutes or until lamb is tender. (You can serve the curry at this stage with basmati rice.)
- Step 3To enrich the curry, process cashews, paneer and 125ml (1/2 cup) water in a food processor to a paste. Add coriander leaves and process until roughly chopped. Stir paste into curry and cook for 5 minutes or until heated through. Scatter with extra coriander leaves and cashews. Serve with bread.
- Low carb
- Low sodium
- Lower gi
For more information about these spices, see our article on curry essentials.
Paneer is an Indian-style cow’s-milk cheese.
- Author: Sophia Young
- Image credit: Brett Stevens
- Publication: MasterChef