South Indian Slow Cooked Lamb Curry
A traditional, slow cooked lamb curry using Rafi’s Hand-blended South Indian Curry Powder.
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.
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.
Add the onion and cook for 15-20 minutes until golden.
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).
Add Rafi’s South Indian Curry Powder, tomatoes and water. Mix well, cover with a lid and gently cook for 10-15 minutes.
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.
Season well, add a squeeze of lemon juice before serving.