4 tablespoons natural yoghurt , plus extra to serve
1 kg lamb shoulder
3 red onions
2 red peppers
4 fresh red chillies
½ a bunch of fresh coriander (15g)
3 green cardamom pods
3 whole cloves
1 cinnamon stick
1 heaped teaspoon cumin seeds
1 tabelspoon coriander seeds
4 small dried red chillies
2 teaspoons paprika
3 ripe tomatoes
1 x 400 g tin of plum tomatoes
½ a bunch of fresh mint (15g)
desiccated coconut flakes , to serve
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Peel and finely grate the ginger and garlic, place in a large bowl with the turmeric, peppercorns and yoghurt, and mix together.
Cut the lamb into rough 5cm chunks, toss into the bowl to coat, then cover and leave in the fridge to marinate for at least 2 hours, preferably overnight.
When you’re ready to cook, preheat the oven to 170ºC/325ºF/gas 3.
Peel and halve the onions, deseed and roughly chop the peppers, then blitz in a food processor with 3 of chillies (deseed if you like) and the coriander stalks (reserving the leaves) until fine. Finely slice the remaining chilli and put aside.
Crush the cardamom pods and place just the inner seeds in a large casserole pan on a medium heat.
Add the cloves, cinnamon, cumin and coriander seeds, and dried chillies. Toast until golden and smelling fantastic, then tip into a pestle and mortar and grind up with the paprika.
Using the same pan, heat a splash of groundnut oil on a medium heat. Add the ground spices for 1 to 2 minutes, then add the blitzed veg from the processor and cook for 10 minutes, stirring regularly.
Roughly chop the fresh tomatoes and add to the pan with the tinned tomatoes, breaking them up with a wooden spoon, and 1 tin's worth of water.
Add the marinated lamb and a good pinch of sea salt, stir well and bring to the boil.
Cover with a tight-fitting lid and place in the oven for 2 hours, or until the meat is super-tender and the sauce has thickened.
Have a taste and adjust the seasoning, if needed. You can also add a bit of yoghurt to cool it down, if you like, and a splash or two of water, if it’s too thick.
Pick the mint leaves, then roughly chop with the reserved coriander leaves. Scatter over the curry with the sliced chilli and coconut. Delicious served with rice, your favourite Indian bread, a bowl of yoghurt and some cold beers on the side.