Directions
- 1Heat some oil in a pan.
- 2Add whole spices and cook on medium heat for a few seconds until the aroma is released.
- 3Add fresh ginger, garlic, and chilies.
- 4Cook the ginger, garlic and chillies off for a few minutes.
- 5Add a lot of sliced onions and some salt.
- 6Cook the onions on a medium-low heat until they are deep golden brown, which will take some time.
- 7Add lamb pieces (on the bone is best, but boneless can be used if preferred).
- 8Cook the lamb on a high heat, stirring continuously for about 8 minutes.
- 9Add diced tomatoes and 1 cup of fresh coriander.
- 10Stir the ingredients through and continue cooking on a high heat for 2 more minutes.
- 11Cover and simmer for about 1 hour.
- 12Uncover the pan.
- 13Turn up the heat and cook as the lamb starts to release its juices and dry.
- 14Add garam masala, butter (or ghee), and other spices, then cook off the spices on a medium-high heat until the oil separates from the meat.
- 15Add 2 heaped tbsp of Greek yogurt and continue to cook off until the oil separates from the meat.
- 16Add the rest of the fresh coriander and as much water as desired for thickness; at least 250ml.
- 17Stir everything together and bring to a boil.
- 18Let it boil for 5 minutes.
- 19Cover and simmer until the lamb is fall-apart tender (about 1 hour).
- 20Give a final stir.
- 21Garnish with ginger juliennes, fresh coriander, and freshly sliced chilies.
Ingredients
- 1 kg lamb on the bone
- 0.25 measuring cup Oil
- 3 large or 4 medium onions
- 1 bulb garlic crushed
- 3 inch big piece ginger grated
- to taste Green chillies
- 6 small bay leaves
- 2 inch cinnamon sticks
- 6 clove
- 8 green cardamoms
- 1 tsp cumin seeds
- 2.5 tsp or to taste salt
- 1 medium tomato diced
- 2 measuring cups fresh coriander chopped
- 2 tbsp bassar masala or a good curry powder
- 1.5 tsp fresh ground coriander powder
- 1.5 tsp fresh ground cumin powder
- 1 tsp fresh ground black pepper
- 2 tsp kashmiri chilli powder
- 1 tsp garam masala
- 1 tsp smoked paprika
- 4 tbsp butter or ghee
- 2 heaped tbsp Greek yoghurt
- Ginger juliennes
- fresh coriander
- sliced fresh chillies
Equipment
pan
Tips
- To stop the yoghurt splitting, mix in a little of the curry sauce with the yoghurt before adding to the curry.
- Stir the curry frequently and add splashes of water if it starts sticking.
- The oil is important, you can always remove it after cooking if you wish.
- The final cooking stage is done when the oil separates from the meat and you can no longer smell raw spices.
- Cook on a high heat for a few minutes while adding the lamb.
- This curry is perfect to mop up with your favorite garlic naan and will have you licking your fingers.
- Once you learn these simple steps of making a good curry, you will be making them all the time.
- Ensure the lamb is fall-apart tender before serving.
- Serve with hot naan or rice.
- You can use boneless lamb if you want to, but on the bone is best for this recipe.
- Make sure to cook off the spices beautifully until the oil separates from the meat in the cooking off stage of the curry, this stage is very important for a really good curry.
- You should stir continuously and add splashes of water if it starts sticking in the cooking off stage of the curry.
- You shouldn't be able to smell the raw spices at the end of the cooking off stage of the curry.
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