Feel the urge for something warm, spicy and hearty this winter? Make sure to try this mild lamb curry recipe by Pick n Pay! It’s sure to warm you up.

For this curry you’ll need quite a number of ingredients:

Cucumber, diced

Plain yoghurt

Red onion

Mint

Coriander seeds

Cumin seeds

Cloves

Peppercorns

Turmeric

Red chilli

Ginger

Garlic

Butter

Onion

Lamb neck chops

Indian curry paste

Cinnamon

Bay leaves

Tomato paste

Chicken stock

Poppadoms, for serving

To begin, Place cucumber in a colander, sprinkle with salt and set aside to drain. Stir yoghurt, onion and cucumber together in a large bowl, add mint and set aside. Toast coriander seeds, cumin seeds, cloves, peppercorns and turmeric in a frying pan then set aside to cool slightly before Blitzing in a coffee grinder or bash using a pestle and mortar until fine. Add chilli, ginger and garlic and process until smooth then set aside.

Heat butter in a large frying pan and fry onion until golden. Add lamb and brown on all sides. then remove and set aside. Add curry paste and fry for a few minutes until fragrant. Preheat oven to 180ºC. Add cinnamon, bay leaves and tomato paste and fry for a few minutes more. Stir in yoghurt a spoonful at a time then add chicken stock and stir to combine. Place lamb in a single layer in an ovenproof dish and pour over sauce and toss gently to coat. Bake until meat is tender then skim excess oil from surface using a ladle. Prepare poppadoms according to packaging instructions and serve with the lamb curry.

You can get a more detailed recipe with the measurements right here and don’t sweat about the ingredients, we can fetch everything for you. So, let our ideal and very practical service, Fetch the City, be your lovable and economical personal shopper and we’ll deliver everything conveniently to your doorstep.

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