This curry is really simple to make so please don’t feel daunted by all the ingredients.
Make sure you marinade the lamb the night before to get the best flavor. It really does make a big difference
Take your time and follow the simple method to make it for your friends and family, I guarantee, they will be impressed.
1 – Chop or blend the garlic and ginger really well.2 – Place the lamb into a bowl or zip lock bag, add the turmeric, garlic, ginger, paprika and yogurt, mix really well then cover the bowl or seal the bag and store in your fridge overnight.
3 – Slice the peppers and onions quiet thinly.
4- Heat about 1 tbsp oil in a heavy bottomed pot, then add the finely sliced peppers and onions, stir well as they cook. After about 2 minutes or until they are almost cooked add the cinnamon, pepper, cardamom, coriander, clove, chilli and cook for a further 30 seconds. Make sure you stir all the time, scraping the bottom of the pot with a wooden spoon to ensure the spices don’t stick and burn.
5 – Add the lamb, chopped tomatoes and water stir well again, turn up the heat and when almost boiled reduce the heat, cover and simmer on the lowest heat setting for 2 hours.
6 – Remove the lid, stir and taste, add more salt if needed. The lamb should be nice and tender, if you use bigger pieces you may need to increase the cooking time, if really small you may need to reduce it.
7 – Serve with fluffy rice and enjoy. If using a spice grinder change the ground spices to…. 1/2 Cinnamon stick 4 whole cloves 2 tsp coriander seeds 5 green cardamom pods 8 black peppercorns Heat a pan with no oil, add the spices and gently heat for about 1 minute or until they start to change colour. Grind using your grinder. Then follow the recipe as normal.