Lamb Curry

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This dish is perfect for cold and dark autumn evenings. The lamb is marinated in a spiced yoghurt sauce and slowcooked until tender.

INGREDIENTS (serves 3-4):

1 kg leg of lamb on the bone, cut to bite-sized pieces
5 garlic cloves, roughly chopped
3.5cm piece ginger, roughly chopped
4 tbsp vegetable oil
500g tomato, thinly sliced
200g onions, thinly sliced
1 heaped tsp kashmiri chilli powder (or mild paprika)
Salt to taste
2 tbsp Greek yogurt
2 tsp coriander powder
Pinch turmeric powder
1 tsp cumin seeds, coarsely crushed
½ tsp black pepper, coarsely crushed
Pinch garam masala powder
2 green chillies, slit lengthwise (optional)
1 tbsp chopped coriander leaves
1 tbsp chopped mint leaves
ginger slivers for garnish
METHOD

Place the lamb in a mixing bowl. Crush the garlic and ginger to a coarse paste and add to the lamb. Stir well and set aside for an hour or overnight if you have time.

In a large heavy-bottomed saucepan or kadhai heat the oil on a medium heat. Add the marinated lamb chunks and fry for 5-6 minutes stirring well to seal.

Add the sliced tomatoes and cook for a further 8 minutes. The tomatoes will begin to break down and soften.

Add the onions and chilli powder and stir well cooking for a further 3 minutes. Season to taste. Now lower the heat and simmer with the lid on for 30 minutes stirring half way through the cooking process.

Add the Greek yogurt to a small bowl and mix in the ground spices: coriander, turmeric, cumin and black pepper. Add this to the karahi gosht and stir well, making sure the yogurt does not split.

Continue simmering on a low heat and with the lid half over the pan, cook the lamb for 45-50 minutes, stirring half way through cooking, making sure it doesn’t stick to the bottom of the pan.

Turn the heat off and while it’s still warm add the garam masala, chillies if using, coriander, mint and ginger slivers.

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