Place the lamb in a large saucepan and enough lightly salted water to cover by about 1 centimetre. Add 1 teaspoon of ground turmeric and stir. Bring to the boil, and then reduce to a simmer. Simmer for about 20 minutes. Then strain off the lamb, but reserve at least 250 millilitres of the cooking liquid.
Heat 3 tablespoons of coconut oil in a large heavy-based frying pan. Add the dry ingredients - the cassia bark (or cinnamon stick), bay leaves, curry leaves, crushed cardamom pods and the fennel seeds. Stir so that the spices are well coated with the coconut oil and are beginning to release their flavours into the oil.
Add the red onions, garlic and grated ginger (or ginger paste) to the spices and stir well to coat. Fry on a medium heat until the onion has begun to soften and brown, stirring often. This will take between 5 and 10 minutes.
Once the onion has begun to darken slightly, then reduce the heat to a simmer and add the strained lamb, together with 1 teaspoon of ground turmeric, 1 tablespoon of ground coriander, 1 tsp ground cumin and chilli powder to taste (I like 1 teaspoon but you can use less!). Stir well to combine.
Add the reserved cooking liquid (about 250 millilitres) and stir well.
Bring to a boil, then reduce the heat to a simmer and cook for 10 minutes.
Add the chopped tomatoes and cook for a further 10 minutes.
Stir in the coconut milk and simmer until the meat is very soft, adding water if needed. (This can be anything from 5 to 10 minutes - it is very forgiving!)
Check the seasoning. At this stage I add a lot of ground black pepper and then finish the dish with chopped coriander. Caramelised shallots (and fried coconut) is optional.
Serve with brown rice or kichiri.
Labels:
Curries , Fruit and Vegetables , Herbs , Indian , Lamb , South East Asian , Spices 6 comments:
asad shaykh said...
Fantastic... Thank you for sharing Rachel! :)
10:28 am Marmaduke Scarlet said...
Always a pleasure :) Would love the seafood rasam recipe too . . . oh and anything with urad dal . . . if you could twist Chef's arm!
:40 am Dom at Belleau Kitchen said...
ooh, this looks stunning!... I love a lamb curry but so rarely make it!... I have book-marked this recipe, so thank you x 11:46 am Marmaduke Scarlet said...
It is a very comforting curry too . . . I had a touch of the sniffles and with a bowl of fragrant rice it was very comforting indeed!
:34 am Andrew said...
Oh how I love Babur. It is walking distance from my place and I struggle not to go there too often. There is also a fantastic Italian, Le Querce, which is a stone's throw away. It's really odd, an unpreposessing bit of South London with a dearth of good places to eat and there are 2 almost next to each other on the Brockley/Forest Hill border 12:28 pm mahimasaid...
Thanx for the recipe dear... i belong to south india and there is nothing like a combo of spice and rice...we have a community of catholics who make an amazing pork dish served with idlis(rice and urad dal cakes)...ill try ma bests to post you the recipe if you are a avid indian cuisine lover...
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ShareThis About Me Marmaduke Scarlet Born in Nottingham. Grew up in Kuala Lumpur and now based in north London. Marketing Communications professional, project manager, writer, researcher, tree hugger, home cook and food blogger. Trainee assassin sounds more interesting though but the reality is that I am cooking seasonally, learning to forage and to trust my instincts, and writing about food; discovering new ingredients and dreaming that I'm part kitchen witch, part mad scientist. I wish!
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