Lamb curry

This smells amazing and tastes even better.

Masala Ingredients

  • 2 tbsp fennel seeds
  • 2 tbsp coriander seeds
  • 2 tbsp cumin seeds
  • ½ tbsp fenugreek seeds
  • ½ tbsp black peppercorns
  • 1 clove
  • small piece of cinnamon stick
  • 10 green cardamoms

Curry Paste Ingredients

  • thumb-sized piece of ginger, peeled
  • 2 large red onions, peeled (I used 2 cooking onions)
  • 10 cloves garlic, peeled (mine were frozen)
  • 2 red chillies (I used a couple tablespoons of homemade pickled jalapenos)

The Other Ingredients

  • butter or oil
  • 28 oz  tin of chopped tomatoes
  • 1 kg stewing lamb, thawed if frozen
  • 1/4 cup ground almonds
  • 1/2 cup whipping cream
  • 1/2 tsp cayenne
  • salt and freshly ground black pepper
  • 10 oz frozen spinach
  • lime juice

Method

  1. Toast the whole spices for a few minutes in a dry frying pan until they release their aroma. Transfer to a spice grinder (or mortar) and leave to cool. Grind to a fine powder and set aside.
  2. Put the curry paste ingredients in a blender with a little bit of water and process until you get a smooth paste.
  3. Heat a large casserole and add some oil. Season the lamb with salt and pepper and fry it in batches until it’s nicely browned. Set the lamb aside.
  4. Add a bit more oil to the pan casserole you used to fry the lamb. Gently fry the curry paste and ground spices, stirring regularly.  Add the tomatoes and lamb and bring to the boil. Cover the casserole with a lid and simmer on low for two hours or more until the lamb is as tender you’d like.
  5. Stir in the spinach (you can just let it thaw in the curry) and cayenne pepper.  Add the whipping cream and season to taste with salt, pepper, and lime juice. Eat.
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