Tibetan Lamb Curry

Tibetan Lamb Curry Recipe

1. Place yoghurt, soy sauce and Saucy Spice’s Tibetan Lamb Curry spice blend (the ground spices sachet) in a bowl and mix thoroughly.
2. Add lamb to the bowl and coat with the spiced yoghurt mixture well. Cover the bowl with cling wrap and leave in the refrigerator to marinate for 4 hours or overnight.
3. Heat oil in a deep sided pan or wok and sauté onion until glace looking.
4. Add the spice sachet with the whole spices and stir until fragrant – about 30 seconds.
5. Place stock, tomatoes, salt and the marinate lamb and contents of the marinade bowl into the pan, stirring together well.
6. Bring the pan to just boiling, then turn the heat to low and simmer with a lid for 1 hour.
7. Remove lid and simmer for a further 30 minutes or until the lamb is tender.
8. Stir in pre-boiled potatoes to warm through, then serve with plain rice and a crisp green salad.