Prep 30 mins
Cook 1 hr 15 mins
This lovely lamb curry recipe was given to me by my indian partner. I have always marvelled at her lamb curries and finally convinced her to share her secrets with me. I tried this on my own and was amazed by the simplicity of it and the amazing flavour of the curry. What's best is that no curry pastes etc are used just simple herbs and spices - and of course the lamb!!! Enjoy please.
- 2 kg leg of lamb, cut into 1 . 5 to 2 inch cube sized pieces
- 2 tablespoons vegetable oil
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 4 medium onions, Sliced
- 2 black cardamom pods
- 8 -10 green cardamoms
- 1 -2 inch cinnamon stick
- 20 whole black peppercorns
- 1 tablespoon cumin seed
- 8 -10 green bird's eye chilies, Broken into halves (seeds still inside)
- 5 -10 dried bay leaves (depending on size)
- 4 large tomatoes (cut roughly into small sized pieces)
- 1 -1 1⁄2 teaspoon chili powder
- 2 teaspoons turmeric
- 3 teaspoons coriander powder
- 1 tablespoon salt
- 4 tablespoons natural yoghurt
- coriander leaves, chopped
- 1 lemon
- 1 cup water
- Wash the lamb well in cold water removing the loose slimey film from each piece. Don’t worry about drying the lamb – keep it nice and wet (the lamb absorbs the water and allows the meat to become nice and tender).
- In a large steel saucepan heat the oil and then add in the onions to fry over a high heat. When the onions have started to go translucent then add in the Black and Green Cardamoms, Cinnamon Stick, Black peppercorn, finger chillies, Bay leaves, Salt and finally the Cumin Seeds. Continue to fry over high heat until the onions have turned a reddish brown colour. Make sure you keep on stirring.
- Add in the ginger paste, garlic paste and fry for a few minutes adding some water. Make sure you keep on stirring.
- Add the turmeric, coriander and chilli powder and mix in well. Add in a further ½ cup of water. Make sure you keep on stirring.
- Add the chopped tomatoes and then lower the heat and continue to slow fry until the tomatoes have disintegrated into the sauce and the oil starts to separate. This may take a little time! Make sure you keep on stirring.
- Add in the lamb and stir well to coat everything and then finally add in the yoghurt. Cover and let simmer for 45 minutes to an hour stirring every 5 or 10 minutes to stop it all burning at the bottom of the pan.
- The dish is ready when the lamb is soft and tender and the oil has once again separated from the sauce. Once cooked add in the juice of the lemon.
- Garnish with chopped coriander leaves and serve with warm fresh Naan bread.