“This is a recipe adapted from the amazing Indian Jewish cookery book, Spice & Kosher: Exotic Cuisine Of The Cochin Jews,” explains food writer Anne Shooter.

“It has a ton of ingredients but is really easy to make and beautifully fragrant and mild – but if you are one of those people with a genetic propensity to hate coriander, look away now.”

Lamb curry from CHERISH by Anne Shooter (Emma Lee/Headline/PA)
Lamb curry from CHERISH by Anne Shooter (Emma Lee/Headline/PA)
Lamb curry from CHERISH by Anne Shooter (Emma Lee/Headline/PA)
Print Recipe
Nutrition Facts
Lamb in coriander sauce
Amount Per Serving
Calories 242 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 8g50%
Cholesterol 50mg17%
Sodium 116mg5%
Potassium 491mg14%
Carbohydrates 12g4%
Fiber 4g17%
Sugar 4g4%
Protein 18g36%
Vitamin A 590IU12%
Vitamin C 31mg38%
Calcium 73mg7%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

Lamb in coriander sauce

Rich and spiced, this tasty dish will warm you up
Cook Time1 hr 15 mins
Total Time1 hr 15 mins
Course: Main Course
Cuisine: Indian
Servings: 4
Calories: 242kcal
Author: Anne Shooter

Equipment

  • Large pan or deep-sided frying pan

Ingredients

  • 2 tbsp coconut oil or sunflower oil
  • 500 g cubed lamb shoulder
  • 2 onions chopped
  • a large bunch of coriander leaves chopped
  • 1 mild green chilli deseeded and finely chopped
  • 2 garlic cloves very finely chopped
  • 5 cm piece of fresh ginger peeled and grated
  • 2 tbsp ground coriander
  • 1 tsp ground turmeric
  • 1/2 tsp fennel seeds
  • 2 cardamom pods seeds
  • a pinch of ground cloves
  • a pinch of ground cinnamon
  • 2 tsp mild chilli powder
  • 4 curry leaves
  • 1 tomato chopped
  • a good pinch of salt
  • 200 ml water
  • 2 tbsp toasted flaked almonds to garnish (optional)

Method

  • Heat the oil in a large pan or deep-sided frying pan over a medium heat. Add the lamb cubes and fry until the lamb is brown on all sides, then add the onion and fry until softened, about 10 minutes.
  • Add the chopped coriander, chilli, garlic and ginger and cook for a further two minutes. Add the remaining spices, the curry leaves, chopped tomato and salt and cook for a further two to three minutes, stirring occasionally.
  • Add the water and bring to the boil, then reduce the heat and simmer very gently for one hour, uncovered. Keep an eye on it and add a little more water if it dries out.
  • Garnish with toasted flaked almonds, if using, and serve with rice.

Nutrition

Calories: 242kcal | Carbohydrates: 12g | Protein: 18g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 50mg | Sodium: 116mg | Potassium: 491mg | Fiber: 4g | Sugar: 4g | Vitamin A: 590IU | Vitamin C: 31mg | Calcium: 73mg | Iron: 3mg

Cherish: Food To Make For The People You Love by Anne Shooter, photography by Emma Lee, is published by Headline.

Try Anne’s Middle Eastern mess dessert recipe.

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