Lamb Curry
Photography Josh Griggs.
With loads of spicy tomato ‘gravy’, this slow-cooked lamb curry is tender and irresistible.
Serves: 6
INGREDIENTS
SPICES
2 teaspoons each cumin, fennel and coriander seeds
½ teaspoon cayenne powder
4 whole cloves
LAMB
1.2-kilogram lamb shoulder, cut into 5cm pieces
PASTE
1 large onion, roughly chopped
5 cloves garlic
3 red chillies, roughly chopped
1 thumb-sized piece fresh ginger, peeled, roughly chopped
1 teaspoon sea salt
CURRY
¼ cup vegetable oil
5 tomatoes, chopped
3 tablespoons tomato paste
6 cardamom pods
1 teaspoon each ground fennel, turmeric, cinnamon and sea salt
1 cup lamb or beef stock
½ cup Greek natural yoghurt
TO SERVE
fresh coriander basmati rice paratha or roti
METHOD
SPICES: Put the spices in a dry frying pan and cook over medium heat for a few minutes until fragrant. Cool, then put in a spice grinder and whizz or grind in a mortar and pestle until finely ground.
LAMB: Coat the lamb with the spice mix and set aside.
PASTE: Put the paste ingredients in 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 medium heat for 5-8 minutes until turning golden. Add the tomatoes, tomato paste, cardamom pods, ground spices and salt and stir to combine. Cook for 5 minutes, add the stock and bring to a boil. Reduce to a simmer and add the lamb. Reduce the heat to very low, cover, and cook for 4 hours, stirring occasionally. Stir through the yoghurt for the last ten minutes of cooking. Alternatively, cover and cook in the oven at 160 ̊C regular bake for 4 hours. Remove the lid, (return to the cooktop if in the oven), increase the heat and simmer for a further 30 minutes.
To read the interview that led to the creation of this recipe, click here.
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