Lamb Curry Recipe - Punjabi Style
This curry has a warm scented selection of spices, using Steenbergs black cardamom and diced lamb
Ingredients
| 20g | fresh ginger, peeled and chopped finely |
| 8 | garlic cloves (peeled and chopped finely) |
| 3tbsp | organic vegetable oil |
| 2 | whole organic green cardamoms |
| 2 | whole black cardamoms (optional as a bit harder to get, but see www. steenbergs.co.uk) |
| 5 | curry leaves (or 1 bay leaf) |
| 1 | large onion, peeled and chopped finely |
| 750-800g | diced lamb |
| ½tsp | organic Fairtrade turmeric powder |
| 1tbsp | organic coriander powder |
| 1tsp | organic garam masala |
| ½ tspsea | salt |
| 4 | medium tomatoes, pureed, or a tin of chopped tomatoes |
| 500ml | water |
| Handful of fresh coriander leaves (cilantro), chopped finely |
Method
- Put the ginger and garlic in a pestle, with a teaspoon of water and mash to a paste with a mortar. Alternatively, you can use a small coffee grinder.
- Heat the oil in a heavy-bottomed saucepan. Add the cardamoms, curry leaves (or bay leaf) and stir fry for 15 seconds, then add in the onion. Turn the heat down a bit and fry the onions until translucent and just turning brown at the edges; this will take about7 minutes.
- Now add the lamb cubes and stir fry for 3 or so minutes, then add the ginger-garlic paste, spices and salt. Cook until the mixture is dry; this takes about 2 minutes.
- Add the tomatoes, bring to the boil, then turn down the heat and simmer for 10 minutes. Add the water, bring to the boil, then lower the heat; cover and simmer for 45 minutes. Stir occasionally to ensure it does not stick, and add any water if you need to.
- Just before serving, add the chopped coriander leaves and stir in.
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