- 6 tablespoons olive or sunflower oil
- 2 medium onions, halved and finely sliced
- 8 garlic cloves, finely grated or crushed
- 2 cassia leaves or bay leaves
- 2 black cardamom pods, lightly crushed
- 5 cm cassia bark or cinnamon sticks
- 1 teaspoon cumin seeds
- 2 ½ cm fresh ginger, peeled and finely grated
- 2 medium tomatoes, roughly chopped
- 1 hot green chilli, roughly chopped
- 1 tablespoon shop-bought basaar mix or other Kashmiri spice mix
- 75 g coriander leaves, and stalks, finely chopped
- 750 g bone-in lamb, from the shoulder, leg, or both, cut into 3cm chunks
- 1 teaspoon garam masala
Madhur Jaffrey loves Yesmien Bagh Ali's use of Kashmiri spices, cassia bark and cardamom to create this lamb curry
ingredients
directions
1. 1.Pour the oil into a large pan about 25cm in diameter and set it over a medium-high heat. Tip in the onions. Fry for 15 minutes, until brown. |
2. 2.Add the garlic and fry for 1 more minute. Add a tablespoon of hot water and stir it in. |
3. 3.Stir in the cassia leaves, cardamom pods, cassia bark and cumin seeds. Now add the ginger and fry for 30 seconds. |
4. 4.Tip in the tomatoes. Mix in 3 tablespoons of hot water, cover and cook for 4 minutes, stirring occasionally. |
5. 5.Sprinkle in the chilli and stir. Add the basaar mix, 1½ teaspoons of salt and a tablespoon of hot water. Cook for 5 minutes, stirring regularly. The oil will begin to separate from the paste. |
6. 6.Now add half the coriander and mix well for 1 minute. Drop the meat into the pan and brown all over for 10 minutes. |
7. 7.Pour in 750ml of hot water, cover and simmer over a low heat for one hour, stirring occasionally. |
8. 8.Add the garam masala, mix well, replace the lid and keep cooking gently for 10 minutes. |
9. 9.Fold in the remaining coriander before serving. |
Categories
Indian, Lamb
Keywords
Indian
