Ingredients Jump to Instructions ↓

  1. 5 tablespoons vegetable oil

  2. 1 (5 1/2 pound) (2 1/2 kilogram) leg of lamb, thinly sliced

  3. 2 teaspoons mustard seeds

  4. 1 teaspoon fenugreek seeds

  5. 3 fresh green chiles , seeded and thinly sliced

  6. 1 handful curry leaves

  7. 2 thumb-sized pieces fresh ginger , peeled and coarsely grated

  8. 3 onions, peeled

  9. 1 teaspoon chili powder

  10. 1 teaspoon turmeric

  11. 6 tomatoes , chopped

  12. 1 to 2 wine glasses water

  13. 1 (14-ounce) (400 milliliters) can coconut milk Salt

Instructions Jump to Ingredients ↑

  1. Heat the oil in a pan and sear the lamb. Add the mustard seeds, wait for them to pop, then add the fenugreek seeds, fresh chiles, curry leaves, and ginger. Stir and fry for a few minutes. Using a food processor , chop the onions and add to the pan. Continue to cook for 5 minutes until the onions are light brown and soft, then add the chili powder and turmeric . Put the tomatoes into the food processor, pulse, and add them to the pan. Cook for a couple of minutes, then add 1 or 2 wine glasses of water and the coconut milk . Simmer until the lamb is tender and the sauce has the consistency of double cream, then season carefully with salt. (c) Jamie Oliver 2002


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