Ingredients
¼ cup canola oil
15 fresh curry leaves
plus extra, to serve
4 cardamom pods
4 cloves
1 tsp cinnamon
1 tsp fenugreek seeds
2 onions
finely chopped
1kg 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 coriander
firmly packed, coarsely chopped
1 large onion
coarsely chopped, for paste
3 small fresh red chillies
coarsely chopped, for paste
2.5cm tsp ginger
peeled and coarsely chopped, for paste
4 cloves garlic
coarsely chopped, for paste
¼ cup white vinegar
for paste
¼ cup water
for paste
1 tbsp sea salt
plus more to taste
freshly ground black pepper
to taste
Steamed basmati rice, yoghurt and chutney
to serve
Allergy Advice
Contains Nuts
Equipment
- 1 Food processor
- 1 Heavy-based casserole
Instructions
- To make the paste, process the large chopped onion, red chillies, ginger, garlic, white vinegar, and ¼ cup water in a 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 the 2 finely chopped 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 the prepared paste into the lamb, cover and cook over low heat, stirring occasionally for 20 minutes.
- Add the 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 the chopped tomatoes and coriander, and adjust seasoning with sea salt and freshly ground black pepper.
