Southern indian lamb curry recipe

Step by Step

Step 1

Begin by setting a large, heavy-based pot over medium heat. Grind the cloves, fennel, cumin, coriander, and turmeric in a spice grinder. Add oil to the hot pot and pour in the spices. Throw in cinnamon sticks, bay leaves, curry leaves, and chilli. Toast for 2-3 minutes until golden and aromatic - be careful, the leaves will splatter a little. While they are toasting, add onion, garlic and ginger to the food processor and pulse until finely chopped.

Step 2

Season cubed lamb with salt and pepper then add to the pot of oil and spices. Brown all over, about 5-7 minutes.Add onion puree and sweat a little to remove some of the moisture - about 8 minutes. Stir with a wooden spoon as you go. Now add fresh tomatoes and cover slightly with lid. Reduce heat and simmer for 40 minutes until the lamb is tender. Remove the lid and skim fat off the surface. Fold in the yogurt and simmer for a further 5 minutes. Garnish with chopped fresh cilantro and scallions serve with steamed basmati rice and raita.

Ingredient

Extra-virgin olive oil

4 cup 4 cup
Stick

1 cinnamon 1 cinnamon
Bay leaves

2 fresh 2 fresh
Cloves

2 tablespoons 2 tablespoons
Cumin seed

2 tablespoon 1 fl. ozs
Fennel seed

2 tablespoon 1 fl. ozs
Coriander seed

2 tablespoon 1 fl. ozs
Turmeric

2 tablespoons 2 tablespoons
Curry leaves

10 fresh 10 fresh
Boned shoulder lamb

3 pounds 3 pounds
Minced fresh ginger

2 tablespoons 2 tablespoons
Red chili

1 fresh 1 fresh
Fresh tomatoes

5 large 5 large
Plain unsweetened natural yogurt

2 cup 2 cup
Steamed basmati rice

6 cups 6 cups
Onions

2 medium 2 medium
Garlic

5 cloves 5 cloves
Fresh cilantro

2 bunch 2 bunch

Southern indian lamb curry recipe

Step by Step

Step 1

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Ingredient

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