After a week long up in the mountains eating Eastern European food, It was time for some spice! I was really missing hot spicy Indian food, so when I found this recipe in an old book that had fallen down the back of the book shelf I jumped at the chance of making it. I amended the recipe to spice things up even further, and the results were HOT! Not overpoweringly so, but spicy and delicious nonetheless. Just perfect!
For the marinade:
800g lamb shoulder (cut into chunks)
150ml natural yoghurt
3 teaspoons garlic paste
3 teaspoons ginger paste
3 teaspoons Kashmiri chilli powder
1 teaspoon hot chilli powder
½ teaspoon ground turmeric
½ teaspoon ground cardamom
2 tablespoons fresh coriander (finely chopped)
For the curry:
2 tablespoons ghee (or vegetable oil)
2 onions (finely chopped)
1 teaspoon cumin seeds
2 large tomatoes (chopped)
1 hot green chilli, such as Jalapeno (finely chopped with seeds)
12 fresh curry leaves
1 teaspoon salt
Combine all the marinade ingredients together in a large bowl or plastc bag and leave in the fridge for 4-5 hours or longer, up to 24 hours.
Heat the ghee in a large heavy based pan over a moderate heat until hot. Add the onion and cumin seeds and fry gently for 5 minutes until soft and golden. Turn up the heat and add the lamb and all the marinade. Bring to a boil and let the liquid reduce for 10 minutes over the high heat, stirring constantly.
Add the chopped tomatoes and green chilli and stir again for 10 minutes until pulped. Pour in 500ml water and bring to a simmer. Reduce the heat to low and simmer gently for 1½ hours, until the lamb is tender. Add the salt, and curry leaves and simmer for 5 minutes before serving.
Serve with basmati rice, or Indian breads with a cooling yoghurt chutney.