A rich and flavoursome curry from ” Thali” by Maunika Gowardhan. Serve with roti or naan as part of a thali.
Ingredients
- 850 g lamb shoulder, on the bone cut into bite sized pieces
- a pinch salt plus extra to taste
- 1 tsp turmeric
- 600 ml water
- 6 garlic cloves
- 2.5 cm cm ginger root
- 1 tsp black mustard seeds
- 1 tsp fennel seeds
- 1 tsp cumin seeds
- 4 tbsps vegetable oil
- 250 g white onions thinly sliced
- 4 dried red Kashmiri chillies
- 1 black cardamon pod whole
- 6 cloves
- 1/2 tsp asafoetida
- 2 heaped tsp mango powder
- 1 1/2 tsp kashmiri chilli powder
- 1 tbsp dark soft brown sugar
- chopped coriander to garnish
Servings:
Instructions
- Put the lamb, a pinch of salt, turmeric and water in a heavy based saucepan over a medium to high heat. Bring to the boil, cover, reduce the heat to low and simmer for 30 minutes. Turn off the heat and leave to cool slightly.
- Remove the lamb from the stock using a slotted spoon and place in a bowl. Set the lamb and the stock to one side.
- In a blender blend the garlic and ginger with 3 tbsps water to make a paste and set aside. Put the mustard, fennel and cumin seeds in a pestle and mortar and crush to a coarse mix, then set aside.
- Heat the oil in a large, heavy based, non stick saucepan over a medium heat. Add the onions and fry for 17-18 minutes until they begin to brown, stirring and scraping often.
- Add the chillies and fry for a couple of minutes, then add the black cardamon, cloves and crushed spices. Fry and stir for a minut. Stir in the garlic and ginger paste and fry for 10 seconds.
- Mix the asafoetida, mango powder and chilli powder in a bowl with 2 tbsps of the stock and add this to the pan, stirring well. Add the boiled lamb pieces, season to taste, then stir and fry for 2-3 minutes.
- Add 450 ml of the lamb stock together with the sugar. Stir well, cover, and simmer over a low heat for 50 minutes, stirring a couple of times to make sure it doesn't stick. Add a little more stock only if too dry- you want a thick gravy.
- When ready to serve garnish with the fresh coriander and serve with roti or naan.
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