RatingYields4 Servings

Ingredients

1 tbsp vegetable oil
1 onion (sliced)
4 garlic cloves (grated)
½ cup + 1 tablespoon natural yoghurt
2 tbsp ghee (or vegetable oil)
6 cloves
2 bay leaves
1 5cm cinnamon stick
6 cardamom pods (lightly bruised)
1.20 kg lamb (chunks)
2 tsp Kashmiri chilli powder
2 tsp ground coriander
1 tsp ground turmeric
1 tsp garam masala
2 tsp salt
4 corn cobs (corn removed)
4 hot green chillies (seeds in, chopped)
1 lime (juice of)
2 tbsp fresh coriander (roughly chopped)

Directions

1

Heat the oil in a small frying pan over a moderate heat. Gently fry the onion for 4-5 minutes until golden brown. Remove from the heat and cool for 5 minutes. Place in a food processor with the garlic and 1 tablespoon of the yoghurt and blend into a smooth paste place in a bowl and set aside.

2

Add the corn kernels to the food processor and pulse into a rough paste, set aside.

3

Heat the ghee in a large pan until hot, then add the cloves, bay leaves, cinnamon stick and cardamom and fry for 1-2 minutes. Add the lamb and onion puree and fry for 5 minutes before adding the chilli powder, coriander, turmeric, garam masala and salt. Cook for a further 10 minutes until it is bubbling energetically. Pour in about 600ml of warm water and the remaining yoghurt and bring to a boil. Reduce the heat to low then cover partially and simmer gently for 1½ hours until the lamb is just tender. Add the corn and chopped chillies and bring back to a simmer. Cook for a further 20 minutes, stirring occasionally.

4

Remove from the heat, check for seasoning then squeeze in the lime and stir in the fresh coriander just before serving.

Serve with lots of fluffy basmati rice.

Ingredients

 1 tbsp vegetable oil
 1 onion (sliced)
 4 garlic cloves (grated)
 ½ cup + 1 tablespoon natural yoghurt
 2 tbsp ghee (or vegetable oil)
 6 cloves
 2 bay leaves
 1 5cm cinnamon stick
 6 cardamom pods (lightly bruised)
 1.20 kg lamb (chunks)
 2 tsp Kashmiri chilli powder
 2 tsp ground coriander
 1 tsp ground turmeric
 1 tsp garam masala
 2 tsp salt
 4 corn cobs (corn removed)
 4 hot green chillies (seeds in, chopped)
 1 lime (juice of)
 2 tbsp fresh coriander (roughly chopped)

Directions

1

Heat the oil in a small frying pan over a moderate heat. Gently fry the onion for 4-5 minutes until golden brown. Remove from the heat and cool for 5 minutes. Place in a food processor with the garlic and 1 tablespoon of the yoghurt and blend into a smooth paste place in a bowl and set aside.

2

Add the corn kernels to the food processor and pulse into a rough paste, set aside.

3

Heat the ghee in a large pan until hot, then add the cloves, bay leaves, cinnamon stick and cardamom and fry for 1-2 minutes. Add the lamb and onion puree and fry for 5 minutes before adding the chilli powder, coriander, turmeric, garam masala and salt. Cook for a further 10 minutes until it is bubbling energetically. Pour in about 600ml of warm water and the remaining yoghurt and bring to a boil. Reduce the heat to low then cover partially and simmer gently for 1½ hours until the lamb is just tender. Add the corn and chopped chillies and bring back to a simmer. Cook for a further 20 minutes, stirring occasionally.

4

Remove from the heat, check for seasoning then squeeze in the lime and stir in the fresh coriander just before serving.

Serve with lots of fluffy basmati rice.

Rajasthani Lamb & Sweetcorn Curry