“A hearty, comforting and beautifully spiced lamb curry
brings warmth to the soul
and the spirit of India right to your plate.”
~ Josh Weismann
I enjoy roasting and grinding aromatic seeds
to make the curry powder for this spicy lamb curry.
Let’s make a curry!
Making your own dry spice is so satisfying
and the aroma is amazing!
- 1 tsp cumin seeds
- 2 tsp coriander seeds
- 1 tsp mustard seeds
- 1 tsp fennel seeds
- 3tbsp flour
- 1tsp paprika
- 1/2 tsp turmeric
- Grinding of salt and black pepper
- 2 tbs groundnut oil
- 650g lamb steaks, chopped
- 3 shallots
- Ginger, thumb-sized, finely chopped
- 4 cloves garlic, chopped
- 3 green chillies
- 400g chopped tomatoes
- 2 kaffir lime leaves
- 250ml chicken stock
- Garam masala
- Fresh coriander
- Lime, cut into wedges
Chop, season and brown the lamb.
Cook down the vegetables, add the chopped tomatoes, sugar
and in with those citrusy kaffir leaves.
- Add cumin seeds, coriander seeds, mustard seeds and fennel seeds to a large, dry, medium hot frying pan.
- Keep the spices moving for a minute or two until they brown slightly.
- Empty the pan into a bowl and let the spices cool slightly before grinding them to a fine dry spice powder with a pestle and mortar.
- Add the paprika, salt and pepper to flour and place in a food bag.
- Cut the lamb into cubes and shake to coat, in the seasoned flour.
- Heat 1tbs groundnut oil in a wide pan and brown the lamb pieces, remove and set aside.
- Next, finely chop shallots, ginger, garlic and chillies, then sauté in the pan until soft and golden.
- Add the chopped tomatoes with a pinch of sugar along with about the kaffir leaves.
- Add the dry spice mix to the pan and stir well and cook for a minute or two.
- Now return the lamb to the pan, stir and cook for five minutes, making sure that the meat is fully covered.
- Add enough stock for a thick sauce, bring to a gentle simmer, put a lid on the pan and cook on a very gentle heat for about an hour.
- Finally add a sprinkle of garam masala and a handful of chopped fresh coriander.
Now it’s time for that freshly ground dry spice!
Back in with the lamb, add stock, cover with a lid and cook slowly.
When ready, remove the kaffir leaves
and generously sprinkle on the garam masala and fresh coriander.
Serve with rice basmati rice, flatbread and a squeeze of fresh lime.
I love the depth of colour in this curry
and it tastes great too!