To prevent curdling, whisk 1 cup (250 mL) hot curry sauce into stirred yogurt, buttermilk or cream, then pour mixture into pot of curry. Cover; cook 15 minutes.

Topic: Main Course Thu 15 May 2008Thursday 15 May 2008Thu 15 May 2008 at 1:52pm Prep time: 0 Cook time: 0 Skill level: Medium Serves: 4 - 6 Display caption Kofta lamb curry (Paul McIntyre) abc.net ...

LAMB CURRY 3 tbsp coriander seed 3 tbsp cumin seed 2 tbsp turmeric 2 tbsp mustard seed 2 ¼ tsp chili flakes ¾ tsp pepper ½ tsp ground cinnamon ¼ tsp cloves 10 cloves garlic 1 3-inch-long piece ...

4 garlic cloves, finely grated 2 thumb-sized pieces of fresh root ginger, grated 650g/1lb 7oz boneless lamb, cut into cubes 100g/3½oz ghee or butter 2 large onions, thinly sliced 1 tsp ground ...

Combine these vegetables in the tray with the remainder of the curry paste. Mix in 1.2 litres of hot water from your kettle and nestle the seasoned lamb atop it all.

Jamie Oliver: Last night I made one of the best lamb curries ever, all in about 20 minutes from start to finish. The secret to this was leftovers from my Sunday roast.

When you are happy that the lamb is cooked to your liking, add the potatoes and raisins and allow to gently simmer in the curry for about 10 minutes, then add the baby corn, pineapple and green ...