Medium
£6.50
Verified curry lover
- Trim the lamb chops, if required.
- In a wok or a deep-frying pan, heat the oil or ghee to a high temperature. Add Shemin’s Mustard Seeds and cook for a few seconds, then add the chopped onions, green chilli and salt. Stir continuously until the onions are golden brown.
- Add Shemin’s Indian Curry Paste and a splash of water. Simmer for 1 minute.
- Add the tomatoes and cook for a further minute.
- Add the lamb chops and then Shemin’s Garam Masala. Mix well and cover the pan. Lower the heat and let the curry simmer with the lid on for 10 minutes.
- Add the water and coriander, mix well and simmer with the lid off for 40 minutes, stirring every 10 minutes.
- Transfer the contents to a serving dish and enjoy!
Tips:
- You can also use different meats in this recipe such as chicken or beef.
- If you like your curry more saucy, add 50ml more water.
- Adding a couple of large green chillies to the masala not only gives the sauce a lovely texture, but also adds a great flavour. If you are worried about the curry getting too hot, try to find larger chillies that aren’t as hot, or deseed the chillies. You can also use a milder Shemin’s Curry Paste.
Ian Sproule –
Very very tasty. I used more onions and my home grown tomatoes. Rather than having individual chops, I had a rack of mutton, rendered the fat down and used the residual fat rather than oil for frying the spice and onions. It added a lovely extra flavour. Used Massaman curry paste and the end result was superb. Allowed to cool, took all the meat of the bone and left in fridge for 48 hours to allow further development of spice and mutton flavour. Served with Panch Phoran rice. Yum.