A very good curry from Georgina Hayden.
Ingredients
- 1 tbsp ground coriander
- 1 tbsp cumin seeds
- ½ tsp ground cinnamon
- 2 tsp mild chilli powder
- ½ tsp fennel seeds
- 3 tbsp oil vegetable or groundnut
- 900 g lamb neck or shoulder
- 1 tsp brown mustard seeds
- 2 stalks curry leaves
- 2 onions peeled and finely chopped
- 6 garlic cloves peeled and finely chopped
- ½ bunch coriander leaves picked and stalks finely chopped
- 2 bird’s eye green chillies
- 1 tbsp tamarind paste
- 1 x 400g tin plum tomatoes
- 200 g frozen leaf spinach
- 100 g natural yogurt
Servings:
Instructions
- In a large mixing bowl, mix together the ground coriander, cumin seeds, ground cinnamon, mild chilli powder, fennel seeds and a tablespoon of the oil. Cut the lamb into 2.5cm pieces, and toss through the spice mix. Season generously with salt and pepper and leave to one side.
- Place a large casserole or saucepan on a medium heat and add the remaining oil, mustard seeds and curry leaves. Fry for a couple of minutes until they start to pop, then reduce the heat slightly and add the chopped onion.
- Sauté for 12-15 minutes, then add the chopped garlic and chopped coriander stalks and fry for a further two minutes.
- For a medium heat, keep the chillies whole and pierce with a sharp knife. For a stronger heat, finely chop. Add to the pan.
- Stir in the marinated lamb, turn the heat up a little and fry for a few minutes, until starting to brown, then stir in the tamarind and plum tomatoes. Bring to the boil, breaking up the tomatoes, then reduce the heat to low, cover with a lid and simmer for one hour.
- After an hour, stir in the frozen leaf spinach and natural yogurt and cook for a further hour with the lid on, or until the lamb is melting and tender. Roughly chop the coriander, stir through and season to taste. Serve with fluffy basmati and naan.
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