Lamb Curry in Pickling Spices (4)

A rich and flavoursome curry from ” Thali” by Maunika Gowardhan. Serve with roti or naan as part of a thali.

Lamb Curry in Pickling Spices (4)
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Lamb Curry in Pickling Spices (4)
Print Recipe
  1. 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.
  2. Remove the lamb from the stock using a slotted spoon and place in a bowl. Set the lamb and the stock to one side.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. When ready to serve garnish with the fresh coriander and serve with roti or naan.
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