Ingredients

Lamb

  • 1kg Quality Mark lean lamb shoulder chops
  • 2 tablespoons butter or clarified butter (see tips below)
  • 1 onion, finely chopped
  • 2 cloves garlic, crushed
  • 2 teaspoons fresh ginger, finely chopped
  • 1 tablespoon each garam masala, turmeric, ground cumin, ground coriander, curry powder
  • ¼ teaspoon cayenne pepper
  • 1 cup Campbell’s Real Stock - No Added Salt Chicken
  • 400g can chopped tomatoes
  • 400g can chickpeas, drained and rinsed
  • Juice of 1 large lemon (about 2 tablespoons)
  • ½ cup natural unsweetened yoghurt

To serve

  • Natural unsweetened yoghurt
  • Fresh coriander, chopped
  • Steamed rice and warmed naan bread

Method

Preheat the oven to 150°C.

Lamb

Heat a dash of oil in a large frying pan over a high heat. Season the lamb with a little salt and pepper and brown on both sides (this is best done in batches). Set the chops aside. Reduce the heat to medium and add the butter or clarified butter and another dash of oil to the same pan. Add the onion, garlic and ginger and cook, stirring, for about 5 minutes until the onion is soft. Add the spices and cayenne pepper and cook for another few minutes, stirring all the time so the spices don’t stick and burn.

Add the stock to the pan, bring to the boil then immediately turn off the heat. Stir in the tomatoes, chickpeas, lemon juice, yoghurt and the lamb and its juices. Taste and season as required. If your pan is ovenproof, cover tightly and cook in the oven for 3 hours or transfer everything to a covered casserole dish.

To serve

Before serving, you can remove the meat from the bones if you like so it’s easier to eat. Serve the curry with steamed rice, a dollop of unsweetened yoghurt (I like to add a sprinkle of lemon zest and fresh herbs to the yoghurt), fresh coriander and hot crispy naan bread.