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
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latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!