The Ultimate Lamb Curry
Wow! This curry is amazing! It takes a while to cook but it is well worth the wait.
1 tbsp fennel seeds
1 tbsp cumin seeds
1 tbsp coriander seeds
¼ tbsp fenugreek seeds
¼ tbsp black peppercorns
½ cinnamon stick
2 cardamom pods
1 inch of fresh ginger, peeled & roughly chopped
1 medium red onion, peeled & roughly chopped
5 cloves of garlic, peeled
1 red chilli, with seeds & roughly sliced
½ bunch of coriander
the rest of the ingredients
1 tbsp butter
1 x 400g tin of chopped tomatoes
150ml vegetable stock or water
750g leg of lamb, diced
½ handfuls of chopped mint & coriander
150ml natural yogurt
salt & pepper freshly ground
lime juice to taste
Loads of beers
1. Preheat the oven to 170°C/325°F/gas 3. Place the beers in the fridge.
2. Lightly toast all the “the spice” in a pan over a gentle heat and then pound in pestle & mortar until you have a powder.
3. Blend the “the paste” and toasted “spice” ingredients in a food processor. Then fry the mixture in a large oven-proof frying pan or wok in the butter until golden brown, stir regularly.
4. Add the tomatoes and stock or water. Bring to boil, cover with kitchen foil and place in the oven for 1 ½ hours to intensify the flavours. Remove the foil and continue to simmer on the stove until the sauce thickens – this is your curry sauce.
5. Fry the lamb in a little olive oil until golden and add to the curry paste and simmer for around an hour or until tender. Sprinkle with the chopped herbs and stir in the yogurt. Season to taste and add a good squeeze of lime juice.
6. Serve with breads, basmati rice and loads of cold beers.
v You can make the curry sauce in advance to save time.
v Vary the curry by adding alternative ingredients such as; chicken, prawns, paneer or vegetables