This warming and nourishing Lamb Curry can also be made with chicken or beef if you prefer.
Serves 6
You Will Need:
3-4 cloves
1 onion
10 curry leaves
4 garlic cloves, chopped
1 tsp cumin seeds
2 chilies, chopped
1 tbsp marsala, (I use heaped tbsp)
1.5 kg boneless lamb, cubed
½ c coriander, chopped
3-4 cardamon seeds (crushed with back of knife)
2 cinnamon sticks
2 tsp crushed ginger
1 tsp mustard seeds
¼ tsp turmeric
Oil & Salt
Method:
Heat a medium to large pot using a medium to high heat. Add mustard seeds, cumin seeds, cloves, cardamom seeds and cinnamon sticks to pot.
Dry fry spices stirring continuously until mustard seeds start to pop.
Add oil enough to cover bottom of pot. Add onion. Cook until onions start to change colour.
Add garlic, ginger, chili and curry leaves. Cook for 1 to 2 minutes while stirring.
In a bowl mix marsala and turmeric with 1/4 cup water making a paste of thick consistency.
Add to pot and cook while stirring for 1 to 2 minutes. Add meat. Stir until other ingredients coat meat. Add salt according to taste.
Cook for a further 5 to 10 minutes or until all meat has been browned.
Reduce heat and place a tight sealing lid on the pot. Cook for a further 20 to 30 minutes depending on type of meat used and stir occasionally.
Before serving stir through most of the coriander. Sprinkle remainder on top as a garnish.
