Slow Cooked Lamb Curry
A traditional, South Indian slow-cooked lamb curry using Rafi’s South Indian Curry Powder.
Serves: 3 - 4 Ready in: 2 - 2 1/2 hours
Introduction
This is a deeply flavoured curry, rich with lamb fat and earthy spices. The sauce just coats the meat, which should be melt-in-the-mouth tender. We would suggest only serving a small amount of this curry and eating it alongside a fresh vegetable dish, like the Broccoli Upkari.
Ingredients
Serves 3 - 4 |
| 5 tbsp Rafi's South Indian Curry Powder |
| 1/2 tsp Cumin Seeds |
| 1/2 tsp Mustard Seeds |
| 1/4 tsp Asafoetida |
| 2 Dried Chillies |
| 1 tsp Cumin Powder |
| 6 fresh curry leaves or 12 Dried Curry Leaves |
| 1-inch Cinnamon Stick |
| 4 Green Cardamom |
| 1 onion (finely chopped) |
| 100ml water |
| 4 garlic cloves and 1-inch ginger (crushed and made into a paste) |
| 2 tbsp oil |
| 2 chopped tomatoes |
| 500g lamb shoulder |
| 250ml water |
| Coriander to garnish |
| 1/2 lemon |
| Salt to taste |
Instructions
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Heat the oil in a pan (medium heat). Add cumin seeds, mustard seeds, asafoetida, curry leaves, dry chillies, green cardamom and cinnamon stick and cook for 2-3 minutes.
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Add the onion and cook for 15-20 minutes until golden.
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Add the garlic and ginger paste and cook for a further 2-3 minutes. (add a small splash of water if it looks like they are going to burn).
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Add Rafi's South Indian Curry Powder, tomatoes and water. Mix well, cover with a lid and gently cook for 10-15 minutes.
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Add the lamb, fresh coriander and most of the lemon juice. Mix well, cover with a lid and cook on a low heat for 2 hours, until the lamb is tender and falling apart. This can either be cooked on the hob or in the oven at gas mark 1 / 140C.
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Season well, add a squeeze of lemon juice before serving.
