SIMPLE LAMB CURRY WITH CARROT

RAITA (SERVES 4)

INGREDIENTS

For the lamb

900g lean lamb shoulder cut in 1cm cubes 1 tablespoon grated ginger

1 ½ teaspoons grated garlic

1 ½ teaspoons turmeric powder

1 ½ teaspoon cumin seed, toasted and ground

½ teaspoon coriander seed, toasted and ground

1⁄4 teaspoon cayenne

Salt

2 tablespoons ghee or vegetable oil

2 red onions, sliced thick, 450g

6 whole cloves

10 black peppercorns 2.5cm-long piece cinnamon stick

FOR THE RAITA

1 cup plain yoghurt

1 tablespoon ghee or vegetable oil ½ teaspoon black mustard seed ½ teaspoon cumin seed

2 garlic cloves, minced

½ cup coarsely grated carrot Pinch of cayenne

Salt

1 tablespoon each chopped mint, chives and coriander

METHOD

Put the lamb in a bowl with the ginger, garlic, turmeric, cumin, coriander, cayenne and 1/2 teaspoon salt and mix well. Marinate at room temperature 30 minutes, or up to several hours refrigerated.

Heat the ghee or oil in a heavybottomed soup pot or Dutch oven over medium heat.

Add the onions and cook for 3 to 4 minutes, until softened.

Turn up the heat to medium-high and add the seasoned meat. Lightly brown the meat and onions, stirring occasionally, for another 5 minutes or so.

Add the cloves, peppercorns and cinnamon stick, then add 2 cups water and bring to a boil. Cover the pot and turn heat to gentle simmer.

Cook for about an hour, or until the meat is fork-tender.

Taste the sauce and add salt to taste. Raise the heat and let the sauce reduce a bit, if desired.

To make the raita, put the yoghurt in a bowl.

Heat the ghee or oil in a small skillet over medium heat. Add the mustard seeds and cumin, let them pop a bit – be careful – then stir in the garlic and cook for about 30 seconds, till barely golden. Carefully stir the hot contents of the skillet into the yoghurt.

Add the grated carrot, cayenne and salt, to taste. Let the raita sit at least 10 minutes to allow the flavours to mingle.

Just before serving, stir in the mint, chives and coriander.