My new go-to curry, this dish has a great kick, is meltingly tender and so simple to make. A total crowd-pleaser!
Serves: 6
INGREDIENTS
Spices
2 teaspoons each cumin seeds and coriander seeds
1 teaspoon each paprika and ground cinnamon
½ teaspoon cayenne powder
4 cloves
Lamb
1.2-kilogram lamb shoulder, cut into 5cm pieces
Paste
1 large brown onion, roughly chopped
5 cloves garlic
3 red chillies, roughly chopped
1 thumb-sized piece fresh ginger, peeled, roughly chopped
Curry
¼ cup vegetable oil
6 tomatoes, chopped
¼ teaspoon ground cardamom
1 teaspoon each ground fennel, ground turmeric and salt
rice, to serve
METHOD
Spices: Put the spices in a dry frying pan and cook over a medium heat for a few minutes until fragrant. Cool, then put in a small food processor and whizz or grind in a mortar and pestle.
Lamb: Coat the lamb with the spice mix and set aside.
Paste: Put the paste ingredients into a small food processor and whizz to a chunky paste.
Curry: Heat the oil in a large heavy-based pot and cook the paste over a medium heat for 5-8 minutes until turning golden. Add the tomatoes, cardamom, fennel, turmeric and salt and stir to combine. Cook for 5 minutes then add the lamb. Reduce the heat to very low, cover, and cook for 4 hours, stirring occasionally. Remove the lid, increase the heat and cook for a further 5-10 minutes before serving with rice. Serves 6
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.