We have made this using left-overs from roast lamb, but the original recipe came from Madhur Jaffrey’s ‘Curry Easy’. The book is very easy to use, the recipes easy and delicious and fresh. The resulting curry would easily serve 6.
- 6 tbsp organic vegetable oil
- 8 cardamom pods
- 1 x 10cm cinnamon stick
- 8 whole cloves
- 1 tsp whole cumin
- 1 tsp whole fennel
- 1 finely chopped onion
- 900g diced local lamb (or goat)
- 300ml natural organic yoghurt (2x150ml)
- 2 tbsp ground coriander
- 2 tsp grated fresh ginger
- 1/2 tsp cayenne pepper
- 1 1/2 tsp salt, or to taste
- Preheat the oven to 180C
- Heat the oil in a large oven-proof pan and set over a medium heat. Once it is hot, add the whole spices (cardamom, cinnamon,cloves, cumin and fennel) and give them a stir before adding the chopped onions, and fry until the onion is beginning to brown.
- Add all of the other ingredients, stir and bring to a simmer. Cover the pan with foil and then the lid to seal, and then bake in the oven for 1 1/4 hours until the meat is tender.
- Uncover, and cook for another 15 to 20 minutes, until the meat is drier and slightly browned. Stir occasionally to disperse any liquid evenly.
Serve with a vegetable dish and pita breads.