In­dian-spiced lamb and chickpea curry

Gourmet Traveller (Australia) - - Food -


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.

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