Without a doubt my all time favourite Indian dish, the tender, juicy & slightly sweet Lamb married with the aromatic ginger, coriander & cardamom is a winner everytime! My version of this classic dish has more coriander & ginger (because i love the flavour so much).
The key with any good curry is patience, allow enough time for the sauce & meat to cook slowly and you will be rewarded with the most tender meat & flavoursome sauce.
Ingredients: (Serves 4)
500g cubed lamb shoulder
1 large red bell pepper, sliced thinly
1 large green pepper, sliced thinly
1 large onion, diced finely
4 cloves garlic, peeled
2 thumb size pieces of ginger, peeled
1 red chilli, chopped roughly
1 tea sp black peppercorns, crushed
5 cardamom pods, crushed
1 cinnamon stick
1 tb sp grd cumin
1.5 tb sp grd garam masala
4 tb sp tomato paste
1ltr lamb stock
25g caster sugar
4 plum tomatoes, chopped roughly
4 tb sp natural yoghurt
25mls rapeseed oil
- Firstly make the spice paste by combining the garlic, ginger, green pepper, chilli & peppercorns with rapeseed oil & blend to a smooth paste.
- Coat the lamb in the paste for 6-12 hours then heat a wide based pan, add the ghee & cook the onions & red pepper for 2-3 mins before adding the grd spices & cinnamon.
- Continue to cook for 5-6 mins until spices have created a paste & darkened slighty, add the lamb mix & continue to cook until the liquid has evaporated.
- Add the cardamom pods & tomato paste before pouring over the stock.
- Allow to simmer for 30-40 mins before adding the sugar & correcting seasoning with salt.
- Chop the coriander roughly & add to the sauce along with the tomatoes, allow to cook for a further 15-20 mins before finishing with the yoghurt.