Lamb Curry

• g leg of lamb, cut into small chunks including bones, fat trimmed off↗500
• cup vegetable oil (or any flavourless oil)↗1⁄4
• tablespoon butter (optional)↗1
• large onions, chopped↗2
• inch fresh ginger, ground to a paste1
• garlic cloves, ground to a paste↗4 -5
• whole cloves↗5
• green cardamoms, slightly crushed↗4
• (2 inch) cinnamon sticks↗2
• bay leaves↗2
• peppercorns↗6 -8
• teaspoons turmeric powder↗1 1⁄2
• teaspoon chili powder↗1
• teaspoon coriander powder↗1
• teaspoon cumin powder↗1
• teaspoon garam masala powder↗1⁄2
• salt, to taste↗
• tablespoons plain yogurt, lightly beaten↗2
• tablespoon tomato paste↗1
• tablespoons coriander leaves, roughly chopped↗3 -4

Step-by-step instructions

1. 1

   Heat the oil and butter in a large saucepan, and fry the cloves, cardamoms, cinnamon sticks, bay leaves and peppercorns till they start to pop (over medium to high heat), should take a minute or so.

2. 2

   Next add in the garlic-ginger paste and the onions and fry till soft and golden (add a little water if the mixture is sticking to the base).

3. 3

   Next add in the turmeric powder, chilli powder, coriander powder, cumin powder and salt and fry for another 5-10 mins adding a little water if necessary (bear in mind spices burn easily).

4. 4

   Add in the beaten yoghurt and stir it in thoroughly for 2 minutes and then mix in the tomato paste and cook for another 5 minutes.

5. 5

   Now add in the chunks of meat and stir in well making sure the meat is coated with the curry mixture.

6. 6

   Add in water enough to cover the lamb (about 1/2 litre) giving it a good stir again and now reduce the heat to low and let this simmer gently with the lid on for 1 1/2 hours.

7. 7

   Now add in the garam masala powder and cook for another 30 minutes till the sauce has thickened.

8. 8

   Stir in the chopped coriander leaves and remove from heat.

9. 9

   Serve hot with plain basmati rice or naan bread (Recipe #215545).