This is one of the easiest curries you’re likely to make. There’s no fussing about adding things at certain times, there’s no blending, grinding, frying. All you are required to do is put everything in a pan and cook it for 1 1/2 hours. Nobody could mess it up. I challenge you. Oh, and incidentally it’s pretty damn tasty.
1 teaspoon cumin powder
1 teaspoon fennel powder
1/2 teaspoon chilli powder
1/2 teaspoon ground cloves
1/2 teaspoon freshly ground black pepper
1/2 teaspoon turmeric powder
1/2 teaspoon paprika
700g lamb (cubed)
1 medium onion (very finely chopped)
1 tablespoon garlic (grated)
1 tablespoon fresh ginger (grated)
2 tablespoons butter or ghee
10-12 fresh curry leaves (optional)
1 cup natural yoghurt
1 teaspoon sugar
1 tablespoon tamarind (or 2 tablespoons lemon juice)
Mix all the powder ingredients together and coat the lamb with it.
Place all the remaining ingredients except the salt, tamarind and peas in a large saucepan. Stir in the lamb and 1 1/2 cups water and bring to a gentle simmer. Cook covered gently over a low heat for 1 1/2 – 2 hours, stirring occasionally until the lamb is tender. Add the peas, tamarind and some salt to your own taste and simmer for 5 minutes to cook the peas. Stir in the coriander and serve.
Serve with fluffy basmati rice.