Dave's Lamb Curry

I have been trying for many years to develop a Indian style lamb curry which is full of flavour, fresh ingredients, hot and importantly does not have an oil-slick on top. This is cooked in a more Pakistani way, with a long slow simmering of the onion gravy. Feel free to improvise to your taste using this as a starting point. If you can spare the time to tell me what you think, that would be nice.

Ingredients

  1. 4 large onions
  2. 1.5 bulb of garlic
  3. 9 red thai birdseye chillies
  4. 4 black cardamom pods
  5. 2 teaspoons of black peppercorns
  6. 2 teaspoons of coriander seeds
  7. a piece of ginger twice the size of a blokes thumb.
  8. 4 desert spoons of curry powder (garam masala with added turmeric and chilli powder). I use Sharwoods.
  9. 1.5 kg of lamb steaks
  10. 4 large fresh tomatoes
  11. a bunch of fresh coriander (you know how much you like)
  12. Optional: Fresh spinach, boiled potatoes

 

Method

  1. Chop the onions, garlic, chilli and ginger very finely
  2. Grind the pepper corns, coriander seeds and insides of the cardamom pods in a pestle.
  3. Add all of the above to a saucepan with hot oil and sllooowly fry.
  4. When it looks like it is going to stick / is getting a bit brown, add in 1/2 litre of water and a teaspoon of salt.
  5. Adjust gas so that it barely simmers ; speed is not of the essence here. In a separate pot, blanch the tomatoes in hot water, remove the skins, quarter and then cut each into 1/3rds. So 12 pieces per tomato.
  6. Allow it to simmer for an hour with the lid on. You may have to add more water. If your lamb came on the bone (shoulder of leg), dice the lamb into inch cubes, and put the bone in the simmering gravy to add "stock".
  7. Meanwhile in a separate bowl, marinade the lamb in the spices.
  8. When the hour is up, fry the lamb in some butter over a high heat to seal in the flavour.
  9. Add the lamb to the simmering mix which should now be resembling an onion gravy. You will probably need to add in some more water at this point.
  10. Gently simmer the lamb for another hour and a quarter, adding in water as necessary.
  11. 5 mins before the end, add in potatoes and fresh spinach if you like that (the picture doesn't have potatoes and spinach in case you were wondering)
  12. Chop the fresh coriander roughly, stir in and cook for 2 minutes.
  13. Serve with rice.

If you want to do it with chicken, that works well too. You need to simmer the onion for 90 minutes and cook the chicken for 30.

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