Lamb Curry

Name: Lamb Curry
Ingredients: 500 g leg of lamb, cut into small chunks including bones, fat trimmed off; 1/4 cup vegetable oil (or any flavourless oil); 1 tablespoon butter (optional); 2 large onions, chopped; 1 inch fresh ginger, ground to a paste; 4 -5 garlic cloves, ground to a paste; 5 whole cloves; 4 green cardamoms, slightly crushed; 2 (2 inch) cinnamon sticks; 2 bay leaves; 6 -8 peppercorns; 1 1/2 teaspoons turmeric powder; 1 teaspoon chili powder; 1 teaspoon coriander powder; 1 teaspoon cumin powder; 1/2 teaspoon garam masala powder; salt, to taste; 2 tablespoons plain yogurt, lightly beaten; 1 tablespoon tomato paste; 3 -4 tablespoons coriander leaves, roughly chopped

20 ingredients

9 steps

Ingredients

500 g leg of lamb, cut into small chunks including bones, fat trimmed off
1/4 cup vegetable oil (or any flavourless oil)
1 tablespoon butter (optional)
2 large onions, chopped
1 inch fresh ginger, ground to a paste
4 -5 garlic cloves, ground to a paste
5 whole cloves
4 green cardamoms, slightly crushed
2 (2 inch) cinnamon sticks
2 bay leaves
6 -8 peppercorns
1 1/2 teaspoons turmeric powder
1 teaspoon chili powder
1 teaspoon coriander powder
1 teaspoon cumin powder
1/2 teaspoon garam masala powder
salt, to taste
2 tablespoons plain yogurt, lightly beaten
1 tablespoon tomato paste
3 -4 tablespoons coriander leaves, roughly chopped

Directions

1

Heat the oil and butter in a large saucepan, and fry the cloves, cardamoms, cinnamon sticks, bay leaves and peppercorns till they start to pop (over medium to high heat), should take a minute or so.
2

Next add in the garlic-ginger paste and the onions and fry till soft and golden (add a little water if the mixture is sticking to the base).
3

Next add in the turmeric powder, chilli powder, coriander powder, cumin powder and salt and fry for another 5-10 mins adding a little water if necessary (bear in mind spices burn easily).
4

Add in the beaten yoghurt and stir it in thoroughly for 2 minutes and then mix in the tomato paste and cook for another 5 minutes.
5

Now add in the chunks of meat and stir in well making sure the meat is coated with the curry mixture.
6

Add in water enough to cover the lamb (about 1/2 litre) giving it a good stir again and now reduce the heat to low and let this simmer gently with the lid on for 1 1/2 hours.
7

Now add in the garam masala powder and cook for another 30 minutes till the sauce has thickened.
8

Stir in the chopped coriander leaves and remove from heat.
9

Serve hot with plain basmati rice or naan bread (Recipe #215545).