- 2 tbsp ghee (see note)
800g diced lamb shoulder1 onion, thinly sliced
- 3 garlic cloves, thinly sliced
- 1 tbsp freshly grated ginger
- 1 long red chilli, deseeded, finely chopped
- 1 tsp ground turmeric
- 10 fresh curry leaves (see note)
- 400g can chopped tomatoes
- 2 cups (500ml) Massel beef stock
- 1/2 cup (125ml) coconut cream
- 2 tbsp chopped coriander, to serve
- Steamed Basmati rice, to serve
- Raita, to serve
- Tomato chutney, to serve
- Curry powder
- 1/4 cup coriander seeds
- 1 tbsp cumin seeds
- 1 tbsp fenugreek seeds
- 1 tbsp mustard seeds
- 1 tbsp cardamom seeds
- 8 cloves
- 5cm piece of cinnamon quill
- 2 small dried chillies or 1 tsp chilli flakes (add more to taste)
- 1/4 tsp ground nutmeg
- 1 tbsp ground turmeric
- Select all ingredients
For the curry powder, place the coriander, cumin, fenugreek, mustard, cardamom, cloves and cinnamon in a non-stick frypan over low heat. Dry-fry the spices, shaking the pan, for 1 minute or until fragrant. Remove the pan from the heat, then tip the spices into a mortar and pestle or spice grinder with the chilli, nutmeg and turmeric. Grind to a powder, then set aside.
Heat 1 tablespoon of the ghee in a flameproof casserole over medium-high heat. Brown the diced lamb, in batches, for 3-4 minutes. Remove with a slotted spoon, then set aside.
Add the remaining ghee to the pan and turn the heat to medium. Cook the onion, stirring, for 2-3 minutes until softened. Add garlic, ginger, chilli, turmeric and curry leaves and cook for 1 minute until fragrant. Add 4 tablespoons of the curry powder, stir well to combine, then return the lamb to the pan, stirring to coat in the onion mixture. Add the tomato and stock, bring to the boil, then reduce the heat to low and simmer, uncovered, for 1 hour 30 minutes or until the lamb is tender.
Stir in the coconut cream and chopped coriander, then cook for a further 10 minutes or until the sauce has thickened. Garnish the curry with extra coriander, then serve with rice, chutney and raitas.