Lamb Curry

Serves: 4 people

Takes: 1hour 45 Min.

Ingredients

750g lamb, I prefer shoulder on the bone, cut into overly large chunks (I’d get your butcher to do

this)

2 tablespoons thick plain yoghurt

1 teaspoon turmeric powder.

2 Tablespoon Ginger Garlic paste

3 tablespoons oil

6 cloves

3 green cardamom pods

2 bay leaves

1 cinnamon stick

1 teaspoon cumin seeds

2 onions, finely chopped

4 cloves garlic, finely chopped

2 inches root ginger, peeled and cut into juliennes

2 green chillies, finely slice

1 tablespoon coriander powder

1 teaspoon Kashmiri chilli powder

200g chopped tomatoes

1 teaspoon salt, to taste

3 tablespoons fresh coriander, chopped

Method

1. Firstly marinade the lamb. In a large bowl mix together the yogurt and Ginger garlic paste,

turmeric, garam masala . Add the lamb and rub all over massaging it into the meat. Cover

and refrigerate overnight (if you have time).

2. Remove the lamb from the fridge and allow it to come to room temperature while you start

the masala. Gently heat the vegetable oil in a large pan and add the cumin seeds, cloves,

green cardamom, bay leaves, cinnamon stick.

3. Once they begin to sizzle add the onions. Stir well and allow to cook until they have turned

soft and are starting to change colour to light golden brown.

4. Add the garlic, ginger paste and all the chillies and allow to cook for a further minute.

5. Stir in the coriander powder, fennel powder and chilli powder (if using) and add a few

tablespoons of water to prevent the spices from burning.

6. Allow the masala to cook, leaving the spices to release their essential oils and aromas. This

will take a few minutes and you will start to see a little oil rising to the surface. Stir often

until it looks like all the masala has released most of its oils, adding a little more water if it

starts to stick.

7. Add the marinated lamb. Stir well and add the chopped tomatoes and salt.

8. Top with enough water so it is just below the lamb. Stir well and bring to a simmer. Cover

and allow to cook for at least 45 minutes. Every 10 minutes or so, stir the masala to ensure

nothing is sticking to the base of the pan.

9. Once the essential oils have risen to the surface, stir through.

10. Taste and adjust the seasoning with salt if you need to.

11. Serve with more fresh coriander sprinkled on top and with Naan or Rice.