Ingredients
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500 g leg of lamb, cut into small chunks including bones, fat trimmed off
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1/4 cup vegetable oil (or any flavourless oil)
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1 tablespoon butter
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1 inch fresh ginger, ground to a paste
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4 -5 garlic cloves, ground to a paste
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5 whole cloves
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2 bay leaves
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6 -8 peppercorns
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1 1/2 teaspoons turmeric powder
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1 teaspoon chili powder
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1 teaspoon coriander powder
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1 teaspoon cumin powder
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1/2 teaspoon garam masala powder
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salt, to taste
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2 tablespoons plain yogurt, lightly beaten
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1 tablespoon tomato paste
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3 -4 tablespoons coriander leaves, roughly chopped
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2 large onions, chopped
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2 (2 inch) cinnamon sticks
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4 green cardamoms, slightly crushed
Instructions
- Heat the oil and butter in a large saucepan, and fry the cloves, cardamoms, cinnamon sticks, bay leaves and peppercorns till they start to pop (over medium to high heat), should take a minute or so.
- Next add in the garlic-ginger paste and the onions and fry till soft and golden (add a little water if the mixture is sticking to the base).
- Next add in the turmeric powder, chilli powder, coriander powder, cumin powder and salt and fry for another 5-10 mins adding a little water if necessary (bear in mind spices burn easily).
- Add in the beaten yoghurt and stir it in thoroughly for 2 minutes and then mix in the tomato paste and cook for another 5 minutes.
- Now add in the chunks of meat and stir in well making sure the meat is coated with the curry mixture.
- Add in water enough to cover the lamb (about 1/2 litre) giving it a good stir again and now reduce the heat to low and let this simmer gently with the lid on for 1 1/2 hours.
- Now add in the garam masala powder and cook for another 30 minutes till the sauce has thickened.
- Stir in the chopped coriander leaves and remove from heat.
- Serve hot with plain basmati rice or naan bread (Recipe #215545).