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Lamb Curry
A rich, slow cooked lamb curry infused with aromatic warming spices by Chef Shamshad.
Ingredients (Serves 4)
- 750g diced lamb
- 2 tsp ginger garlic paste
- 2 tsp Kashmiri chilli powder
- 1 tsp ground turmeric powder
- 1 tsp ground garam masala
- 1 tsp whole black peppercorns
- 3 medium onions, thinly sliced
- 2 bay leaves
- 1 cinnamon stick (about 2 inches)
- 5 green cardamom pods
- 1 tsp black cumin seeds
- 4 tbsp cooking oil
- 1½ tsp salt
Method
1. Cook the lamb: Combine all ingredients in a pressure cooker and cook for 3–4 whistles, or alternatively cook covered in a heavy bottomed pan for 40 mins.
2. Cook the potatoes: While the lamb cooks, heat 1 tbsp oil in another pan. Fry potatoes until golden and nearly cooked through (about 10 minutes). Set aside.
3. Combine and finish: When the lamb is tender and the sauce has thickened, gently add the fried potatoes to the lamb. Stir carefully to coat them without breaking. Sprinkle with chopped coriander, stir gently, and cook for another 2 mins.
Serve hot with steamed white rice.
Prep time: 10 minutes | Cook time: 45 minutes | Total time: 55 minutes