Lamb Curry
A recipe I have slowly honed for those days where you have plenty of time and want a great meal.
Servings 5 People
Cost ££
Equipment
- Spice Blender
- Wok/Pan
Ingredients
Masala Spice Blend
- 1 tbsp coriander seeds
- 1 tbsp cumin seeds
- 1 tsp cardamom seeds green
- 4 cloves
- 2 cinnamon sticks
- 2 dried red chillis
- ¼ tsp nutmeg freshly grated
- ¼ tsp asafoetida
Curry
- 3 tbsp ghee
- 500 g lamb 1cm cubes
- 3 tbsp garlic crushed
- 3 tbsp ginger grated
- 1 fresh red chilli finely chopped
- 1 tsp turmeric ground
- 10 fresh curry leaves
- 400 g chopped tomatoes
- 500 ml lamb/chicken stock
- ½ tsp rose water
- 1 tin coconut cream approx. 160 ml
- chopped coriander to taste
- spring onions cut on bias, to taste
Instructions
Masala Spice Blend
- Dry-fry all spices in spice blend except for chillies, nutmeg and asafoetida for 2 minutes.
- Place in a spice blender or mortar and pestle with chillies, nutmeg and asafoetida. Grind to a fine powder.
Curry
- Put ghee in the pan and start browning lamb cubes in batches for about 4 minutes per batch, setting aside once brown.
- Add some more ghee then cook onions for 2-3 minutes until soft.
- Add ginger & garlic, chillies, turmeric and curry leaves. Cook for 1-2 minutes.
- Add spice blend and stir well until combined.
- Return lamb to pan and stir until combined.
- Add tomatoes, stock and rose water and bring to boil.
- Reduce the heat to low and cook until tender, approximately 1.5-2 hours.
- Add half of the coriander & coconut cream then cook for 10 minutes.
- Serving immediately, garnished with remainder coriander & spring onions. Eat with rice or paratha bread.