- ¼ cup canola oil
- 15 fresh curry leaves, plus extra, to serve
- 4 cardamom pods
- 4 cloves
- 1 stick of cinnamon
- 1 tsp fenugreek seeds
- 2 onions, finely chopped
- 1 kg lean lamb cut into 2.5cm pieces
- 1 tsp ground turmeric
- 1 tsp ground red chilli
- 1 tsp ground fennel seeds
- 1 tsp ground cumin
- 1 tbsp ground coriander
- 2 tbsp curry powder
- 1 tsp garam masala
- ½ cup coconut milk
- 2 vine-ripened tomatoes, seeded and finely chopped
- ½ cup [firmly packed] coriander, coarsely chopped
- Steamed basmati rice, yoghurt and chutney to serve
- 1 large onion, coarsely chopped
- 3 fresh small red chillies, coarsely chopped
- 2.5cm piece ginger, peeled and coarsely chopped
- 4 cloves of garlic, coarsely chopped
- ¼ cup white vinegar
To make the paste, process all ingredients and ¼ cup water in food processor until a paste forms.
Heat oil in a heavy-based casserole, add curry leaves, cardamom, cloves, cinnamon and fenugreek seeds and stir continuously over medium heat for 2 minutes or until fragrant.
Add onions and stir continuously for 5 minutes or until onions are golden.
Add lamb, 1 tbsp sea salt, turmeric, ground red chilli, fennel and cumin, stir until well combined, then cook, covered over low heat, stirring occasionally, for 50 minutes or until lamb is almost tender.
Stir paste into lamb, cover and cook over low heat, stirring occasionally for 20 minutes, then add ground coriander, curry powder and garam masala and stir occasionally over low heat for another 10 minutes or until spices are fragrant.
Add coconut milk and cook for another 10-15 minutes or until lamb is tender.
Stir in tomatoes and coriander, and adjust seasoning with sea salt and freshly ground black pepper.
Serve lamb curry scattered with extra curry leaves, with basmati rice, yoghurt and chutney passed separately.