Fragrant Lamb Curry
A traditional Northern Indian recipe. You can ramp up the spiciness of the dish by using more chillies or omit them completely if you don’t like it hot. You can stretch this dish out to feed more by simply adding more vegetables, more water and cooking up a pot of rice.
Serves 6
Ingredients
2 large onions, chopped
3 green chillies, chopped
2 small medium-heat chillies
6 garlic cloves, peeled, chopped
1 large knob of ginger, peeled, finely chopped
1 piece turmeric, peeled
6 whole cloves
4 green cardamom pods
4 black peppercorns
60ml ghee or oil
1.5 kg lamb pieces on bone
2 bay leaves
1 cinnamon stick
3 tbsp garam masala
1 tinned chopped tomatoes
Salt
2 large carrots, peeled, chopped
4 potatoes, peeled, chopped
500g pumpkin, peeled, chopped
coriander
In a food processor, blend the onions, chillies, garlic, ginger, and turmeric into a smooth paste. Set aside.
In a mortar, crush the cloves, cardamom, and peppercorns with a pestle.
Heat the ghee or oil in a large heavy-based cooking pot over medium heat. Toast the spices in the fat for a minute until fragrant. Add the puree to the pot and cook for several minutes or until fragrant and beginning to change colour.
Add the lamb, bay, cinnamon, garam masala, and tomato. Pour in enough boiling water to cover the meat. Bring to the boil, cover, reduce heat to low and cook for 2 hours.
Add the veg and cook for a further hour or until the meat fall from the bone. Check for seasoning.
Serve with coriander, naan bread, some raita, and a glass of Indian beer.
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Fragrant Lamb Curry
Ingredients
- 2 large onions, chopped
- 3 green chilies, chopped
- 2 small medium heat chilies
- 6 garlic cloves, peeled, chopped
- 1 large knob ginger, peeled, finely chopped
- 1 piece turmeric, peeled
- 6 whole cloves
- 4 green cardamon pods
- 4 black peppercorns
- 60ml ghee or oil
- 1.5 kg lamb pieces on bone
- 2 bay leaves
- 1 cinnamon stick
- 3 tbsp garam masala
- 1 tinned chopped tomatoes
- Salt
- 2 large carrots, peeled, chopped
- 4 potatoes, peeled, chopped
- 500g pumpkin, peeled, chopped
- coriander
Instructions
- In a food processor blend the onions, chilies, garlic, ginger, and turmeric into a smooth paste. Set aside.
- In a mortar crush the cloves, cardamom, and peppercorns with a pestle. Heat the ghee or oil in a large heavy based cooking pot over medium heat. Toast the spices in the fat for a minute until fragrant. Add the puree to the pot and cook for several minutes or until fragrant and beginning to change colour. Add the lamb, bay, cinnamon, garam masala, and tomato. Pour in enough boiling water to cover the meat. Bring to the boil, Cover, reduce heat to low and cook for 2 hours. Add the veg and cook for a further hour or until the meat fall from the bone. Check for seasoning. Serve with coriander, naan bread, some raita, and a glass of Indian beer.