Description
A delicious and aromatic lamb curry that is perfect for a cozy dinner.
Ingredients
Scale
- 2 tbsp ghee (or oil)
- 1 tsp cumin seeds
- 1 cinnamon stick
- 4 cardamom pods
- 1 large or 2 medium onions (peeled and chopped into thick chunks)
- 3 cloves garlic (minced)
- 2 tsp minced ginger
- 6 green birds eye chillies (2 finely chopped, 4 left whole)
- 2 bay leaves
- 2 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp turmeric
- pinch ground cloves
- ½ tsp salt
- ½ tsp black pepper
- 1 kg (2 lbs) lamb (chopped into 1-inch chunks (use shoulder, leg or neck))
- 1 red bell pepper (chopped into large chunks)
- 6 medium tomatoes (roughly chopped)
- 3 tbsp tomato puree (paste for US)
- 360 ml (1 ½ cups) lamb or chicken stock
- chopped coriander (cilantro)
- boiled or pilau rice
- chapati
- raita
Instructions
- Preheat the oven to 170C/325F (fan).
- Heat the ghee over a medium heat in a large oven-proof pan.
- Add the cumin seeds, cinnamon, and cardamom. Fry for 2-3 minutes, until the spices release their fragrance.
- Add the chopped onion, garlic, and ginger and fry, stirring often, for 5 minutes, until the onion is softened and lightly browned.
- Add the green chillies, bay leaves, ground coriander, ground cumin, turmeric, cloves, salt, and pepper.
- Stir and cook for 2-3 minutes.
- Add the lamb and stir to coat in the spices. Cook for 5-7 minutes, until sealed.
- Add in the chopped red pepper, chopped tomatoes, tomato puree, and stock.
- Stir together and bring to the boil.
- Cover the pan and place in the oven for 1 hour 15 minutes to 1 hour 30 minutes – until the lamb is tender and the sauce has thickened. Check on it a couple of times in the last 30 minutes to ensure the liquid isn’t running dry. Top up with a splash of boiling water if it is.
- Remove from the oven and serve topped with fresh coriander. Serve with boiled or pilau rice, chapati and raitha.
Notes
- Ensure the lamb is evenly cut into chunks for even cooking.
- You can adjust the heat by adding more or fewer chillies according to your preference.
- Let the curry rest for a while before serving to enhance the flavors.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Indian
Nutrition
- Serving Size: 1 plate
- Calories: 500
- Sugar: 5g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 110mg