This is such a tasty curry and is not at all hot but feel free to add extra chilli if you want. It also takes lamb and onions and turns them into something amazing through the addition of spices.
1kg Diced Lamb
1 Cup Yogurt
1 Tbs Malt Vinegar
6 Cloves of Crushed Garlic
2 Tbs Grated Fresh Ginger
2 Tbs Ghee (use vegetable oil if you don't have ghee)
4 Cardomon Pods
2 Tsp Fennel Seeds
1 Cinnamon Stick
2 Large Brown Onions
4 Tsp Ground Cumin
6 Tsp Ground Coriander
2 Tsp Sweet Paprika
3/4 Tsp Ground Chilli
1/2 Cup Chicken Stock (you could use water)
In a large bowl combine your yogurt, vinegar, 3 cloves of crushed garlic and 1 Tbs of grated ginger. Once combine add your lamb mix well to coat, cover and place in the fridge for a minimum of 3 hours, but the longer the better.
Dice your onions and set aside in a bowl. Then add you ghee and whole spices to a large heavy based pan a cook over a medium heat until fragrant.
|Whole spices and ghee|
Add the onions and cook, stirring regularly, until the onions are soft and a little brown then add the rest of your garlic and ginger and cook for another 2 minutes.
|Onions and spices|
Add your dried spices to your onion mix and cook them out (cook until they are fragrant but do not over cook or they will turn bitter).
|I find it easier to measure out my spices so I can add them all at once and quickly blend them|
|The marinated lamb|
Then add your lamb mix and combine with the spice mix then add your stock and mix until well combined. Cover and simmer for 1 1/2 hours then remove the lid and cook for a further 30 minutes or until the lamb is tender
|The finished dish|
I like to serve with chopped fresh mint and coriander sprinkled on top and while it does not look so pretty in the photo above it was extremely tasty. It just goes to show that by adding spices to meat and onions you can turn them into something interesting.
Do you have a favorite curry?