Spicy lamb curry
Prep time: 15 mins Cooking time: 45 mins Serves 4
1 tsp cumin seeds
1 tsp nigella seeds
1 tsp fennel seeds
1 bay leaf 6cm cinnamon stick
3-4 tbsp vegetable oil
2 onions, finely chopped
3 garlic cloves, minced
2cm ginger, finely chopped 2 tbsp ground cumin
1 tsp ground red chilli
800g leg of lamb, chopped into cubes
1/4 tsp turmeric powder
3 large tomatoes, finely chopped
400ml coconut milk
300ml lamb stock
1 Heat a heavy pan over medium heat. Add cumin, nigella and fennel seeds along with bay leaf and cinnamon stick. Reduce heat to low and toast spices, stirring constantly, until they get slightly darker and aromatic. Remove from heat, allow to cool for 10 minutes then grind to a powder.
2 Heat oil in a deep, heavy pan over medium heat. Add onions and fry until almost golden. Add garlic, ginger, ground cumin and red chilli. Sauté for 4 to 5 minutes.
3 Add lamb cubes and fry over medium heat until it begins to brown. Add turmeric powder, tomatoes, coconut milk and lamb stock. Season with salt and cover. Cook until meat is tender. If required, add more water to maintain the desired amount of sauce. Garnish with chopped coriander and serve with rice.