Prep 30 mins
Cook 1 hr 30 mins
This recipe is posted per a request. It's a curry we make often from a cookbook "Indian Cooking" that we use often. I love it as it's a lamb curry, and I think lamb is wonderful in curry!!!! Prep time doesn't include marinating time.
- 2 1⁄4 lbs leg of lamb
- 5 ounces natural yoghurt
- 1 teaspoon ground turmeric
- 2 tablespoons white poppy seeds
- 1 inch ginger, peeled and coarsely chopped
- 1 -2 fresh green chili, seed them for a milder flavour
- 1 lb onion
- 3 tablespoons ghee or 3 tablespoons butter
- 1⁄2 teaspoon chili powder (omit it for a fragrant rather than hot curry)
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon garam masala
- 1 tablespoon tomato puree
- 1 1⁄2 teaspoons salt, to taste
- 6 fluid ounces water
- 10 ounces creamed coconut
- 2 tablespoons chopped cilantro
- Trim the meat of fat, and cut into 1 1/2 inch cubes.
- Add yoghurt and turmeric, mix thoroughly and marinate for 4-6 hours or overnight in the fridge.
- Roast the poppy seeds in a dry pan over gentle heat until they are a shade darker.
- Place the ginger, garlic and green chillies in a blender or processor.
- Add 1 onion (from the specified amount), roughly chopped to the blender.
- Pulse until fairly smooth.
- Chop the remaining onions finely.
- Melt the butter or ghee over medium heat and fry the onions until golden brown.
- This will take 10 to 12 minutes.
- Adjust the heat to low and add the chilli powder (if using), paprika, cumin and half a teaspoon of the garam masala (from the specified amount).
- Now add the liquidised ingredients and fry for 10 to 12 minutes, stirring frequently.
- If the spices begin to stick during this time, sprinkle about a tablespoon of water at a time and as necessary.
- Add the meat mix, and adjust heat to medium high.
- Fry for 4 to 5 minutes stirring constantly.
- Add the tomato puree, salt and water, stir and mix, bring to the boil, cover and simmer for 45 minutes or until the meat is tender.
- Stir occasionally during the first half of cooking, but more frequently towards the end to ensure that the thickened gravy does not catch on the bottom of the pan.
- Grind the poppy seeds, and add to the curry along with the creamed coconut (cut into small pieces).
- Stir until the coconut dissolves, cover and simmer for 15 minutes.
- Stir in the cilantro leaves and the remaining garam masala and serve.