This is a basic, but very tasty lamb curry and has become a firm family favourite. I often make it when kitchen stocks are low as I usually have all the ingredients on hand. Ensure you follow all the steps as the technique of reducing the sauce before topping it up with water again, creates a beautiful gravy that is full of flavour. Enjoy.
- 700g lamb shoulder, diced
- 1 tbs fresh ginger, grated
- 5 garlic cloves, crushed
- 1 tbs cumin seeds or ground up to you
- 1 tbs coriander seeds or ground up to you
- 1 tsp ground turmeric
- 1 tsp sweet paprika
- 2 tsp garam marsala
- 3 tbs rice bran oil
- 2 onions sliced
- 1 tbs sea salt
- 1/2 cup fresh coriander, chopped
- steamed rice to serve
Toast the coriander and cumin seeds until fragrant and pound in a mortar and pestle (you can cheat and use ground spices if you want to).
Coat the lamb with ginger, garlic, cumin, coriander, turmeric, paprika, and garam marsala. Leave to marinate for as long as you can.
Heat the oil in a large stove top casserole dish or heavy based saucepan. Add the onion and cook on a medium heat for 10 minutes until golden and soft.
Turn the heat to high and add the meat and stir. Cook for 2 minutes. Stir well, reduce the heat to low, cover and cook for 15 minutes. Uncover and fry for 3 minutes or until the liquid is evaporated. Add 1/2 cup of water and cover and cook for 5 minutes or until the oil is starts to separate out and float to the surface. Take the lid off and cook for another 2 minutes, then add 1 cup of water. Cover and cook on a low simmer for 1- 1.5 hrs. The cooking time varies but it’s ready when the meat is tender and coated with a delicious gravy.
Season with the sea salt and serve with basmati rice and chopped coriander.