Lamb Curry

Process

Heat 2 tbs oil in the pot on a medium heat. Gently fry the sliced onion, curry leaves, bay leaf, cinnamon stick, peppercorns, cumin seeds, fennels seeds, cardamom, cloves and star aniseed until the onions are translucent.

Add the ginger and garlic paste and fry for 1 minute.

Turn the heat off and add the ground spices of curry powder, chilli powder, coriander, cumin, turmeric and garam masala to the pot.

The residual heat in the pot will gently fry the spices for a minute and then turn the heat back on to a medium heat and add the lamb and salt.

Brown the meat in the spices and then add the yogurt, tomato and water/veg stock. Bring to the boil and then simmer covered for 40 minutes on low heat. The meat and potatoes will soften and the sauce will reduce to a thicker consistency. Garnish with fresh coriander.

Serve with plain steamed rice or with flatbread.

Ingredients

• 1 kg lamb pieces (either bone in or out)
• 1 large onion, sliced
• 10 curry leaves
• 1 bay leaf
• 1 cinnamon stick
• 5 whole peppercorns
• 1 tsp cumin seeds
• 1 tsp fennel seeds
• 1 black cardamom & 2 white/green cardamom
• 3 cloves
• 1 star aniseed
• 1 tbs ginger paste
• 1 tbs garlic paste
• 1-2 tbs curry powder
• 1 tsp ground coriander powder
• 1 tsp ground cumin powder
• 1/2 tsp turmeric
• 1 tsp red chilli powder
• 1 tsp garam masala
• 1 tbs salt
• 1/2 cup plain yogurt or sour milk
• 1 chopped tomato
• 1 cup water/vegetable stock
• 2-3 medium potatoes, peeled and chopped into the same size as the lamb pieces
• 100g chopped fresh coriander