About this recipe:This Indian curry takes a little while to make, but the results are really worth it. A delicious curry, flavoured with home-roasted and ground spices cling to succulent cubes of lamb. Serve with basmati rice.
Heat a frying pan over medium heat. When hot, add cumin, coriander, mustard, chili, fennel and fenugreek seeds. Stir until they are a shade darker. Transfer to a bowl to cool. Once cool grind into a powder using a mortar and pestle.
Heat oil in a wide non-stick lidded pan over medium-high heat. When hot, add shallots, ginger and garlic. Fry for 4-5 minutes, stirring constantly until golden brown.
Add tomato, stirring until the tomatoes are reduced to a thick paste.
Stir in ground roasted spices and cook for 1 minute. Add lamb and salt, stir and cook for another 5 minutes.
Stir in 125ml just-boiled water and bring to a simmer. Cover and reduce the heat to low. Simmer gently for about 80 minutes or until the lamb is tender.
Remove the lid, increase the heat to high and cook, stirring continuously until the sauce has reduced to the point where it clings to the meat. Serve with basmati rice, enjoy!
This was a great curry. Especially as there are no ready made powders used. I used the lamb stock like tgforthem did as I like a sauce as well but needed some cornflour to thicken it up a bit. Thanks for the recipe. - 19 Oct 2014