- 1 tablespoons fennel seeds
- 1 tablespoons cumin seeds
- 1 tablespoons coriander seeds
- 1/3 tablespoon fenugreek seeds
- 1/2 tablespoon black peppercorns
- 2 cloves
- 1 cinnamon stick
- 2 cardamom pods
- 2-4 dried red chillies, chopped fine (or ½ teaspoon dried chilli flakes)
- 3cm fresh ginger, peeled
- 2 medium red onions, peeled
- 10-15 cloves of garlic, peeled
- 3-5 fresh chillies, with seeds
- 1 bunch of fresh coriander - leaves, stalks & root
- 1 tablespoons butter
- 1 x 400g tins of chopped tomatoes
- 100g tomato paste
- 150 ml rich beef stock (other stock or water OK)
- 500 – 750 g leg of lamb, diced
- 2-3 fresh chillies, chopped fine
- Vege oil for frying lamb
- 150 ml natural yoghurt
- 1 handful of chopped mint and coriander
- Plenty of salt and freshly ground black pepper
- lime juice to taste
- Lightly toast the fennel seeds, cumin seeds, coriander seeds, fenugreek seeds, peppercorns, cloves, cinnamon stick, cardamom pods & dried chillies. Grind in mortal & pestle to a fine powder (more fine = less “gritty” finished curry). Sieve the powder and re-toast the course stuff and keep grinding.
- Roughly chop the ginger, onions, garlic, fresh chillies & fresh coriander. Add to the ground toasted spices and puree in a food processor.
- In a large casserole pan, fry the curry paste mixture in butter for approx. 10 minutes – stirring regularly. Add the tomatoes and the stock. Bring to the boil, cover with kitchen foil and place in the 170 degree oven for 1½ hours to intensify the flavor. Remove the foil and continue to simmer on the stove until it thickens. This is your basic curry sauce.
- Sprinkled lamb with plenty of salt and fine chopped fresh chillies – in batches brown in a little oil. Add the browned lamb to the curry sauce and return to the 170 degree oven to simmer for around 1 hour or until tender.
- Add chopped coriander, mint and yoghurt – stir in.
- Season to taste and add a good squeeze of lime juice.
- Serve with spiced breads, steamed basmati rice and lots and lots of cold beer.
- Feel free to vary the curry by using diced chicken, prawns or paneer, or vegetables like Swiss chard, spinach, peas, cauliflower, fried aubergine, okra, boiled potatoes, chickpeas or lentils
- Serves 4
Adapted from Peter’s Lamb Curry (from Jamie’s book The Return of the Naked Chef)