Prawn & Pea Korma
Creamy prawn and pea korma made in one pan with gentle spice and a rich coconut sauce, ready in about 35 minutes.
Lamb Dupiaza
Lamb dupiaza is all about onions cooked in two stages for sweetness and texture. This version uses a simple stovetop method with everyday spices to build a deep, balanced curry sauce.
Browned lamb is simmered until tender, then finished with softened onion petals, garam masala and fresh coriander. Serve with basmati rice or warm naan for an easy weekend or midweek dinner.
Method
20m1h1h 20m
- Heat the oil in a large, heavy pan over a medium heat. Add the sliced onions with a pinch of salt and cook for 8-10 minutes until soft and golden.
- Stir in the cumin seeds, garlic and ginger. Cook for 1 minute until fragrant, then add the ground coriander, ground cumin, turmeric and chilli powder.
- Add the lamb pieces and turn the heat up slightly. Cook for 5-6 minutes, stirring, until the meat is sealed and lightly browned.
- Stir in the tomato purée and chopped tomatoes. Cook for 2 minutes, then reduce the heat and mix in the yoghurt a spoonful at a time so it stays smooth.
- Pour in the hot water, bring to a gentle simmer, cover and cook for 40-45 minutes, stirring occasionally, until the lamb is tender.
- Add the onion petals and cook uncovered for 8-10 minutes so they soften but keep some bite and the sauce reduces slightly.
- Stir in the garam masala and half the chopped fresh coriander. Taste and season with salt and black pepper as needed.
- Rest for 5 minutes, then serve hot topped with the remaining coriander.
Ingredients
- Salt, to taste
- 2 tsp Ground coriander
- 1 tbsp Tomato purée
- 120 g Natural Yoghurt room temperature
- 2 tbsp Vegetable Oil
- ½ tsp Ground Turmeric
- small handful Fresh coriander chopped
- 1 tsp Garam Masala
- 200 ml Water hot
- 400 g Chopped tomatoes tinned
- 1½ tsp Ground cumin
- 3 large Onion 2 thinly sliced, 1 cut into thick petals
- 2 tbsp Fresh Ginger grated
- Black Pepper, to taste
- 1 tsp Cumin seeds
- ½ tsp Mild chilli powder adjust to taste
- 700 g Lamb leg trimmed and cut into bite-sized pieces
- 4 cloves Garlic finely minced
Notes
For best flavour, marinate the lamb in yoghurt, ginger and garlic for 30 minutes before cooking if time allows.
If the sauce thickens too quickly, add a splash of hot water and simmer gently until the lamb is tender.
Leftovers keep well in the fridge for up to 2 days and taste even better the next day.
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