Serves: 2 - 3
- 1 teaspoon whole cumin seeds
- 2 teaspoons whole coriander seeds
- 1 teaspoon whole mustard seeds
- 1/2 teaspoon crushed chilli flakes
- 1 teaspoon whole fennel seeds
- 1 teaspoon whole fenugreek seeds
- 3 tablespoons oil
- 2 large shallots, finely chopped
- 1 (2cm) piece fresh ginger root, very finely chopped
- 2-3 cloves garlic, finely chopped
- 1 medium tomato, peeled and chopped or 100g tinned chopped tomatoes
- 450g diced lamb leg
- salt to taste
Prep:15min › Cook:1hr40min › Ready in:1hr55min
- 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!
See it on my blog
This is an easy yet amazing curry. Packed with flavour and so authentic. Fantastic! - 18 Feb 2012
Fabulous curry, added some lamb stock as prefer a bit of sauce with curries - 10 Jun 2013