I don’t usually follow recipes for my Indian main dishes. This one turned out so tasty I thought I should write it down.
- 500g diced lamb
- 1 lime
- ½ lemon
- spice mix 1: teaspoon ground coriander, teaspoon ground cumin, teaspoon ground turmeric
- 250g natural yoghurt
- 2 red onions
- 4 garlic cloves
- 2 birds eye chillies
- 2cm piece of ginger
- spice mix 2: pinches of coriander seed, cumin seed, mustard seed, onion seed, fennel seed and caraway seed
- ½ tube of tomato puree
- 1 sachet creamed coconut (or quarter of block)
- spice mix 3: 2 teaspoons garam masala (preferably home made), 2 cardamom pods, 1 bay leaf
- Salt and freshly ground black pepper
- Handful of coriander leaves
- Put lamb in a bowl and add the juice of the lime and lemon. Mix, cover and leave in the fridge for as long as possible, preferably overnight.
- At least 2 hours before cooking, add spice mix 1 and the yoghurt. Mix, cover again and leave to marinate.
- Puree the onions, garlic, chillies and ginger. Add some water to soften the puree.
- Heat some ghee and add spice mix 2. When the seeds start popping add the puree. Fry gently for 15 minutes.
- Add the tomato puree and fry for further 5 minutes.
- Add the lamb and marinade, turn up the heat and cook for 10 mins.
- While this is cooking, add coconut to half a cup of boiling water to make coconut milk.
- Turn down the heat, add the coconut, spice mix 3. Add good pinch of salt and plenty of freshly ground pepper.
- Turn down the heat as low as it can go on smallest ring, cover and leave to simmer for 40 minutes. Stir occasionaly.
- Chop coriander, add to pan, cover and simmer for further 20 minutes. (if it’s too wet, don’t cover)
Serve with rice and your favourite side dish, salad or accompaniments