Lamb Curry

A community recipe by TimBris83

Not tested or verified by Nigella.com

Introduction

This is my version of curried lamb, I have no idea whether it's remotely Indian but I happen to love it and make it all the time. While you can adjust the chilli content to suit your own tastes, it is still a fairly gutsy dish and the flavours pack a punch. I tend to keep the dish quite soupy and simply serve with Naan bread in a big bowl.

Ingredients

Serves: 4

Metric Cups

1 shoulder of lamb (cut into large chunks)
1 large onion
5 cloves garlic (finely chopped)
1 bunch fresh coriander (chopped)
½ bunch fresh mint (chopped)
4 green chillies (deseeded and finely chopped)
2 tablespoons vegetable oil (or groundnut oil)
1 tablespoon butter
2½ centimetres piece of fresh ginger (finely chopped)
5 tomatoes (quartered)
stock
1 tub natural yogurt
1 lemon (juiced)
1 pinch of fennel seeds
1 pinch of cumin seeds
1 pinch of coriander seeds
1 pinch of green cardamom
1 pinch of clove
1 pinch of chilli flakes
1 pinch of fenugreek leaves
1 pinch of turmeric
1 pinch of ground cumin
1 pinch of Maldon salt

1 shoulder of lamb (cut into large chunks)
1 large onion
5 cloves garlic (finely chopped)
1 bunch cilantro (chopped)
½ bunch fresh mint (chopped)
4 green chiles (deseeded and finely chopped)
2 tablespoons vegetable oil (or groundnut oil)
1 tablespoon butter
⅞ inch piece of fresh gingerroot (finely chopped)
5 tomatoes (quartered)
stock
1 tub natural yogurt
1 lemon (juiced)
1 pinch of fennel seeds
1 pinch of cumin seeds
1 pinch of coriander seeds
1 pinch of green cardamom
1 pinch of clove
1 pinch of chile flakes
1 pinch of fenugreek leaves
1 pinch of turmeric
1 pinch of ground cumin
1 pinch of sea salt flakes

Method

Lamb Curry is a community recipe submitted by TimBris83 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Begin by making the spice mix, toast the whole spices in a dry frying pan until the aromas are released, be careful not to burn them. Grind to a powder in a pestle and mortar, add remaining spices and combine.

Heat the oil and butter in a cast iron casserole, add the onions and after the initial sizzle fry over a low heat for about 10-15 mins until softened. Add the garlic and fresh chilli towards the end of the frying time. Add the spice mix and allow to combine in the heat

Add the lamb and toss about in the mixture Add tomatoes to the pan and cover the mixture with stock. Add lemon juice and mint, and 3/4 of the coriander. Reduce heat, cover and simmer very gently for two hours or so stirring occasionally.

At the end of cooking stir in the yoghurt and the remaining coriander, retaining a few fronds for garnish. A few tips: Keep tasting the curry as it cooks, you may need to adjust the seasoning, I often end up adding more chillies or cumin powder. It isn't the end of the world if you don't have time for dry frying spices or even pummelling them in a pestle and mortar, bung the lot in a food processor if you're strapped for time.

If you don't have time to bone and cube a shoulder of lamb yourself you can buy ready cubed, but please ensure the cubes are at least 1.5 inches.