Lamb curry is a warming winter one pot wonder. This recipe is special because it’s a dish that brings the family together. Known to be a good flavoured curry all over the world. It’s a classic.
Serves: 4
Preparation Time: 20 Minutes
Cooking Time: 70 Minutes
1kg lamb shoulder chops
3 tablespoons oil
3 whole green cardamom pods
5 whole cloves
1 whole star anise, broken
1/4 cinnamon stick, broken
1 medium onion, chopped
1 tablespoon fresh green chilli, minced 1 tablespoon fresh ginger,
minced
2 teaspoons fresh garlic, minced
2 teaspoons salt
1 teaspoon turmeric powder
1 teaspoon garam masala
1 medium potato, 3cm sized chunks
1 cup tomatoes, blended, tinned or fresh 1 cup water
2 tablespoons fresh coriander, chopped
Cut lamb into pieces, trimming off any excess fat and wash. In a large frypan, heat oil on medium heat. Add cardamom, cloves, star anise and cinnamon for 1 minute or until darkened. Add onions and cook for 5 minutes or until browned.
Add chilli, ginger, garlic, salt, turmeric and garam masala. Stir paste to infuse masala. Add lamb. Seal meat by browning. Cover and simmer on low heat for 40 minutes. Add potatoes and cook for 5 minutes. Add tomatoes and water, simmer for a further 15 minutes.
Garnish with freshly chopped coriander and serve hot with roti. Alternatively, cook this entire dish for 15 minutes on medium heat in a pressure cooker. Combine tomatoes and potatoes after meat has browned. Do not add water.
Extracted from A Little Bit Of This – A Little Bit Of That
A Gujar Ati Indian Cookbook For Aotearoa
Recipes by Laxmi Ganda.
Compiled and designed by Jayshri Ganda.
