serves
6
prep
10 minutes
cook
50 minutes
difficulty
Easy
serves
6
people
preparation
10
minutes
cooking
50
minutes
difficulty
Easy
level
Cooking the sauce down to a paste, before adding water, is what adds huge flavour to this curry.
Ingredients
- 2 tbsp vegetable oil
- 1 dried curry leaf
- 1 cinnamon stick
- 1 clove
- 1 green cardamom pod
- 1 black cardamom pod
- 1 red onion, chopped
- 8 garlic cloves
- 1 piece ginger
- 1 tomato, chopped
- ½ tsp turmeric
- 2 tsp red chilli powder, or to taste
- 3 tsp ground coriander
- 1 tsp ground cumin
- 1 kg lamb, chopped
- 2 tsp salt
- 1 tsp kashmiri chilli powder
- coriander leaves
- garam masala, to taste
- tomato slices, sliced chilli or julienned ginger to garnish, optional
Instructions
- Heat oil in a large saucepan over medium heat. Add curry leaf, cinnamon stick, clove and cardamom pods. Cook, stirring, for 3 minutes, or until fragrant.
- Add onion to pan and cook for 5 minutes, or until coloured.
- Process garlic and ginger. Add 3 tsp of mixture to pan. Stir to combine.
- Add tomato, turmeric and 2 cups water, Stir to combine.
- Add red chili powder, ground coriander and ground cumin. Stir to combine.
- Add lamb pieces and salt. Cook for 5–10 minutes, or until liquid thickens to a paste.
- Add enough water to pan to cover the meat. Bring to the boil.
- Add kashmiri chilli and stir to combine. Cover with a lid and cook for 30 minutes.
- Add garam masala to taste, and fresh coriander. Serve.
This recipe is from on SBS Food (Channel 33). Stream episodes via .
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Cooking the sauce down to a paste, before adding water, is what adds huge flavour to this curry.
