Spicy lamb curry

Friday - - Good Food -

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.

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