Indian-spiced lamb and chickpea curry

SERVES 6 // PREP TIME 25 MINS // COOK 2 HRS 45 MINS (PLUS SOAKING, MARINATING)

Buttermilk and yoghurt thicken and add a rich finish to this Indian-style curry, yet also counteract the heaviness of the lamb. Look for properly cultured buttermilk without additives or thickeners for the best flavour; Pepe Saya, for example. This curry also works well with large cuts of chicken on the bone. Begin the recipe a day ahead to soak the chickpeas and marinate the lamb.

1.2 kg boneless lamb shoulder,

trimmed of excess fat

200 gm (¾ cup) plain yoghurt

2 garlic cloves, crushed 20 gm (4cm piece) ginger,

finely chopped

1 tbsp neutral oil

1 onion, finely chopped

1 tbsp coriander seeds

2 tsp cumin seeds

2 tsp garam masala

2 heaped tsp ground chilli 1 tsp ground turmeric 6 cardamom pods, bruised 4 whole cloves

1 cinnamon quill

3 fresh curry leaf sprigs, plus 1 extra sprig fried in oil to serve

600 ml buttermilk 500 ml (2 cups) chicken stock 130 gm dried chickpeas, soaked overnight in cold water, drained

1 small bunch of kale or

silverbeet, leaves torn ¼ cup coarsely chopped coriander

Warmed roti, lime cheeks, and yoghurt mixed with cucumber and finely chopped mint (optional), to serve

1 Combine lamb, yoghurt, garlic and ginger in a non-reactive container, season to taste with salt and a good grind of black pepper, mix well and refrigerate overnight to marinate.

2 Heat oil in a large casserole or wok over medium heat.

Add onion and cook, stirring occasionally, until translucent (10-15 minutes). Meanwhile, pound coriander and cumin seeds with a mortar and pestle until finely ground. Add to casserole with remaining spices, stir until fragrant (1-2 minutes), then add lamb, stirring and turning to coat (1-2 minutes).

Add curry leaves, buttermilk and stock, bring to a simmer, then reduce heat to low and cook, covered for 2 hours. Add chickpeas and cook, uncovered, until softened and lamb is very tender (30-40 minutes). Transfer lamb to a bowl and strain sauce through a sieve, reserving solids.

3 Return sauce to casserole, place over high heat and cook, skimming occasionally, until reduced by two-thirds

(30 minutes). Add kale and coriander and return lamb and reserved solids to casserole. Serve with curry leaves, roti and cucumber-mint yoghurt. Beer suggestion yeasty saison ale.