Recipe By Jaxters
Ref: 811
Heading: Mains
Cuisine: Indian
Food Type: Meat
No of Portions: 4
Change no of portions required to :
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Ingredients & Prep
800 g
Lamb chopped into chunks
3 tbsp
Ghee or Veg oil
500 ml
Water
Marinade
4 tbsp
Thick plain yoghurt
1 tbsp
Sweet paprika
3 Garlic cloves finely grated
2 tsp
Lemon juice
1 tsp
Turmeric powder
Spice Mix
2 tsp
Coriander seeds
3 Cloves
3 tsp
Cardamon pods seeds only
2 tsp
Dried red chilli flakes
1 tsp
Cumin seeds
1 tsp
Fennel seeds
1 tsp
fenugreek seeds
Sauce
600 g
Canned chopped tomatoes
2 Onions finely chopped
4 Garlic cloves finely grated
2 tbsp
Fresh ginger finely sliced
1 tbsp
Dried fenugreek leaves
2 Bay leaves
1 Cinnamon stick
4 Green chillies, finely sliced in half
1 tsp
Chilli powder
2 tsp
Brown sugar
1 tsp
Salt
4 tbsp
Fresh coriander chopped
Method
Step 1
Place marinade ingredients in a good sized bowl & mix well, then add lamb chunks & mix in, leave covered in the fridge for at least 6 hours.
Step 2
Take out lamb from the fridge & allow to warm to room temperature.
Step 3
On a chopping board press cardamon pods with a Knife to split & remove the seeds, place all spice mix ingredients into a dry wok or frying pan, put on a low/med heat, toss spices around until smoke starts to come off, then grind in a spice grinder or in a pestle & mortar into a powder, set aside.
Step 4
Place a wok or cooking pot on a med heat, add Ghee/oil then the onion & fry until light brown, then add garlic, cinnamon stick & ginger, stir & cook for 1 min, then add ground toasted spice mix, stir in then add water, tomatoes, bay leaf, fenugreek leaves, chilli powder, green chillies, brown sugar, salt & marinated lamb, stir all together, bring to the boil then cover & cook on a low simmer for 1 hour, keep your eye on the curry as it cooks with occasional stir, if dries out add a little water.
Step 5
When meat is tender take off the heat & add fresh coriander stir in & serve.
Suggestion & Tips
Have with Pilau rice, Naan bread & a side dish or 2 if you like.