Lamb Indian

Rich lamb curry

Name: Rich lamb curry recipe
Yield: 6
Cuisine: /indian
Ingredients: 60ml vegetable oil; 1kg diced boneless lamb leg; 20 black peppercorns; 2 dried bay leaves; 5 cloves; 1 cinnamon quill; 4 green cardamom pods; 2 black cardamom pods; 2 large onions, chopped; 4 large tomatoes, quartered; 30g ginger; 8 garlic cloves, peeled; 2 tsp ground cumin; 2 tsp garam masala; 1/2 tsp red chilli powder or a little paprika powder for colour; 20.00 ml ground coriander; 1 green chilli, finely chopped (seeds removed, if you like); Lemon juice, if required; 250.00 ml coriander leaves

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by Anjum Anand

Writer

Sep 20, 2022

“This delicious lamb curry is perfect winter fare, warming, hearty and delicious. I like to use leg of lamb as it is less fatty than shoulder. To rid the meat of that gamey smell, wash it well and then brown. If you don’t have the whole spices, you can add extra garam masala, maybe another 1 tsp-full.” – Anjum Anand.

1/4 cup (60ml) vegetable oil
1kg diced boneless lamb leg
20 black peppercorns
2 dried bay leaves
5 cloves
1 cinnamon quill
4 green cardamom pods
2 black cardamom pods
2 large onions, chopped
4 large tomatoes, quartered
6cm piece (30g) ginger, peeled
8 garlic cloves, peeled
2 tsp ground cumin
2 tsp garam masala
1/2 tsp red chilli powder or a little paprika powder for colour
1 tbs ground coriander
1 green chilli, finely chopped (seeds removed, if you like)
Lemon juice, if required
1 cup coriander leaves

Method

1.

Heat half the oil in a large non-stick saucepan over a high heat. In batches, add the lamb and brown for 4-5 minutes, getting a little colour on all sides.
2.

Remove from pan and set aside. Add remaining oil to the same pan, and place over medium heat. Add peppercorns, bay leaves, cloves, cinnamon and cardamom and cook for 30 seconds or until fragrant. Add onion, season, and cook stirring, for 10 minutes or until the onion is soft and golden.
3.

Place tomato, ginger and garlic in a blender and whiz to a fine paste. Add to the pan with the lamb, ground spices, and chilli. Season with salt flakes and bring to a simmer. Reduce heat to low and cook, stirring regularly, for 40-50 minutes, until you only have a little liquid left in the pan.
4.

Increase heat to high and caramelise the masala, stirring constantly to avoid any one part burning. This really intensifies the flavours. Cook for 8-10 minutes, until the masala has browned a bit. Add 1 cup (250ml) water, bring to the boil and cover with a lid. Reduce heat to low and cook for 40-50 minutes until the lamb is tender. Season to taste and add the lemon juice, if required. The sauce should be lightly creamy.
5.

Top with coriander leaves to serve.