Indian Slow Cooked Lamb Curry
Serves 4-5
Ingredients
Curry Paste:
1 tsp garam marsala
2 tbsp paprika
2 tbsp ground coriander
2 tbsp ground cumin
1 tbsp turmeric powder
1/4 tsp nutmeg
1/2 tsp fennel seeds
Pinch of chilli flakes
1 large brown onion
3 cloves of garlic
2cm piece of ginger
1-1.2kg piece of lamb shoulder boneless
50g butter
1 tbsp yellow mustard seeds
1 medium brown onion – cut into thin slices.
2 sticks of cinnamon
4 cloves
2 cups of vegetable stock
2 tins of crushed tomatoes
1 cup plain natural yoghurt
Garnish:
Three stalks of fresh curry leaves
Coriander
Instructions
Heat the oven to 150 degrees fan bake.
Make the paste, throw everything in a food processor and blitz into a paste.
Remove any large visible pieces of fat off the lamb then slice it into roughly 3cm pieces.
Season the lamb and sear in a hot pan, do this in batches then set aside.
In an oven-baked dish, fry the mustard seeds in oil until they start gently popping, then add the curry paste and the sliced onion. Add the butter, cinnamon & cloves and stir for around 8 minutes until the onion is nice and soft.
Now add the lamb and all the juices, the tinned tomatoes & stock, carefully mix it all around.
Put the lid on and bake for 3 hours.
When there is half an hour to go on the lamb, heat a small pot, using a knob of butter fry 1 tbsp of cumin seeds until lightly coloured, then add in the basmati rice & water and simmer gently on low until cooked.
In a medium hot pan cook the curry leaves in a good glug of oil and some salt until crispy.
Pull the lamb out of the oven and gently stir the yoghurt through, garnish with coriander and curry leaves.
