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Lamb curry, the real deal

Lamb curry

Use fresh spices wherever possible. They’re super easy to find and the flavour is much much better than their pre-powdered equivalent. Never use curry powder – it has absolutely no place in Indian cooking. The measurements are just for reference – don’t measure anything, just eyeball it.

4 fresh hot chilies
1 teaspoon turmeric
1/2 teaspoon.cayenne pepper
1 teaspoon coriander seeds
2 bay leaves
4 whole cloves
6 whole cardamom
1 teaspoon fennel seeds
3 tablespoons vegetable oil
1 large red or sweet onion, finely sliced
1 teaspoon fresh chopped ginger
3 cloves fresh cloves, chopped
2 large tomatoes, chopped
2 tablespoons tomato paste
about a cup of water
good pinch of salt
1 lb or more of lamb leg, chopped into bite size chunks
Fresh chopped coriander

Place the chilies, turmeric and cayenne in a blender or small food processor. Blend until finely chopped and set aside. In a mortar and pestle (or coffee grinder reserved for spices) crush coriander, bay leaf, cloves, cardamom and fennel, and set aside. In a large fry pan that has a lid, heat the vegetable oil over medium high heat. Add the ground spices first and sauté for about 30 seconds. Add the chili paste next and sauté another 30 seconds. Add the onion and reduce heat to medium. Stir constantly and sauté for three or four minutes. Add the fresh ginger, garlic, tomatoes, tomato paste and water. Season with salt and stir well. Add the lamb, toss well and cover to cook for about a half hour. Just before serving, sprinkle on lots of fresh chopped coriander. Serve with rice and only homemade naan bread, not Superstore naan bread. Geez.