Indian Lamb Curry

Feeds 4:

• 1kg lamb shoulder on the bone, cubed
• 2 large onions
• 8 garlic cloves
• 2 bay leaves
• 2 black cardamom pods
• 2 inch cinnamon stick
• 1 tsp cumin seeds
• Half tsp coriander powder
• 1 inch ginger
•  2 large tomatoes
• 1 tsp ground fenugreek
• 1 tsp paprika or Kashmiri chilli powder
• 1 tsp hot chilli powder
• 1 tsp garam masala
• Salt to taste
• Handful fresh coriander (optional)
• 6 tbsp flavourless oil

Peel and slice the onions finely. Peel and grate the ginger and garlic.

Next, bring the oil to medium heat in a large, heavy bottomed saucepan. When it is hot, toss in the whole spices, and as they sizzle up, the sliced onions with a pinch of salt and saute for about 15 minutes until golden. If the onions start getting stuck to the bottom of the pan, ad a little hot water and scrape off.

Then, mix in the ginger and garlic and cook for another minute. Roughly chop the tomatoes and toss them in. Cook this masala paste for about five minutes, stirring regularly. When the tomatoes start to disintegrate, mix in the coriander, fenugreek, paprika (or Kashmiri chilli) and chilli powder. Add half a cup of hot water and keep stirring. As the water cooks off, lower the heat to a simmer, add another cup of hot water and cook for another five minutes.

At this point you will see oil oozing out of little pores in the paste. Bring the heat to medium high again, and stir in your lamb chunks. Mix the paste into the meat well, browning it for a good five minutes until it’s well coated. Then add enough hot water to cover the lamb pieces, cover and cook for half an hour then take the lid off and cook for another half an hour uncovered.

Stir in salt and garam masala to finish, simmering for the last 10 minutes until you have a rich, dark, moist lamb curry.  Garnish with chopped fresh coriander if using and serve hot, with rice and a thick dal.

The post Curry favour with Meat on the bone appeared first on Quick Indian Cooking.