Ingredients
1.2 kg Boneless Lamb Shoulder Chunks
1tbsp garlic paste
1tbsp ginger paste
1tbsp green chilli paste
250gms natural plain yogurt whipped
700ml water
1tsp turmeric powder
1tsp chilli powder
½tsp ground cumin
1/2tsp ground black pepper
2 large onions finely chopped (400gm)
8tbsp sunflower oil
10-12 whole black peppercorns
1tbsp cumin seeds
25gms fresh coriander finely chopped
2 tbsp tomato puree
3tbsp almond powder
Preparation
Preparation
In a large bowl pour in the yogurt, water and whisk together.
Add the garlic, ginger, green chilli paste, turmeric, chilli powder, ground cumin, ground black pepper and whisk once more.
Now add in the lamb chunks and stir in.
This marinate can be used straightaway or left over night for best results.
Cooking
Heat up the oil in a large pot on a medium to high heat. Once the oil is hot, add in the cumin seeds and whole black peppercorns. Allow to crackle for 30 seconds, before adding in the onions and allow to saute.
Allow the onions to brown throughout, the key to a good curry!
Throw in the finely chopped coriander and stir in for 30 seconds before adding the lamb mixture and bring to a boil.
Once boiling, lower heat and allow to simmer for 45 minutes with a tight lid, like the one in the picture, with some cold water in it, occasionally stirring. This keeps the steam from escaping, allowing the meat to cook quicker.
Remove lid and add salt, tomato puree and almond powder, stir and simmer for a further 15 minutes with the lid off before serving hot.
