This intensely flavoured curry recipe is better than any restaurant dish you will ever eat. It involves marinating and slow cooking with traditional Indian spices resulting in a truly wonderful finished dish.
I like it served on a bed of simply boiled rice and a couple of Nan breads. Make your own bread if you wish, but life’s too short in my opinion and there are a great range of ready made breads in the supermarkets.
Do make an effort to get good quality lamb as the end result will be worth it! This will serve six people.
3 dried red chile peppers
2 fresh green chillies (birds eye variety to give heat)
2 teaspoons of cumin seeds
1 desert spoon of Kashmiri garam masala (use standard if you can’t find the Kashmiri variety)
1 piece fresh ginger root (about the size of your thumb), peeled and grated
5 cloves garlic, grated
1 tablespoon of dried unsweetened coconut
4 tomatoes, chopped
2 tablespoons of vegetable oil
2 large onions, thinly sliced
2 pounds of leg of lamb meat, cut into 1 1/2 inch cubes
2 teaspoons of sea salt.
1 teaspoon ground turmeric
160ml plain yogurt
A large pinch of saffron threads
12 whole blanched almonds
1 medium or half a large packet of chopped fresh coriander
Place red chiles, green chiles, cumin seeds, garam masala, ginger, garlic, grated coconut, and tomatoes into a blender. Pulse several times to chop, then blend into a smooth paste.
Add the lamb to the paste and mix well in a bowl. Cover and leave overnight to marinate.
Heat vegetable oil in a large frying pan or saucepan over medium heat. Stir in onion; cook and stir until the onion has softened and turned translucent, about 8-10 minutes. Reduce heat to low, and continue cooking and stirring until the onion is very tender and golden brown, 10 to 15 minutes more.
Stir the marinated lamb and spice paste, and the turmeric into the onion and cook and stir fry for around 5 minutes (turn up the heat for this part).
Add the salt, water, yoghurt and almonds and reduce the heat to a very low simmer once the contents have reached boiling point. Cover and simmer for 2 1/2 hours stirring well every 40 minutes.
Remove lid and increase the heat, stir in 3/4 of the chopped coriander and cook for 5 minutes. Serve on a bed of rice and sprinkle over the remaining coriander to garnish.