1. 2 lbs lamb (I use shoulder pieces because those are what I like best)
2. 2 medium sized onions, finely chopped
3. 10-12 cloves of garlic, minced
4. About as much ginger as the garlic, minced/paste
5. 4-5 green chillies, finely chopped
6. One bunch of coriander leaves, ground to a paste (I’d say it’s about a Corelle dinner bowl full of coriander paste)
7. A tin of coconut milk (The regular 14 oz. I’m guessing)
8. 3-4 teaspoons coriander powder
9. 1-2 teaspoons of garam masala
10. As much red chilli powder as you may deem necessary
11. Salt, as per taste
12. A couple of tablespoons of oil
1. Heat the oil and saute the onions in it until soft and brown, making absolutely sure you don’t burn them. But cook them until they get nice and brown. Very important. Brown from cooking, but not burnt. This should take about ten minutes.
2. Add the ginger, the garlic and the green chillies. Cover the vessel and let it cook a few minutes.
3. Add the lamb and the dry spices (dhaniya powder, garam masala, salt and chilli powder). You might want to add a little bit of water to let the spices mix well. Be sure to not add too much water though because it is important to let the meat cook in its own juices and also keep the meat from sticking to the bottom of the pot. Stir it all up, cover the vessel and let the lamb cook for about 30-45 minutes. Check it at regular intervals, mixing the meat around in the pot, to ensure it cooks thoroughly and evenly, all through. Yes, this is the bit that takes a while.
4. When the meat has cooked, add the fresh coriander paste into it and stir and cover the vessel again.
5. After about ten minutes, add the coconut milk. Let this cook for another 30 minutes or so on low heat.
6. Serve hot with rice or your choice of roti/chapati/paratha/naan.
1. Good stuff. Really good stuff. This is a recipe my sister sent in a few weeks ago.
2. Feel free to add a little water to the curry if you think it is too thick.
3. The longer you cook it, the more tender the meat gets. The more tender the meat gets, the more awesome it tastes.
4. I guess you could add some meat tenderizer in step 3 or alternately, rub the meat with some meat tenderizer prior to cooking and ‘marinate’ it for a few hours. That might aid proper/quicker cooking of the lamb.
5. Squeezing some lemon over the curry will add a dash of scrumdiddlyumptiousness to an already scrumdiddlyumtious curry.
6. Shopping at the Halal Market is fun. I go there very rarely, but it’s so much like the Indian Store. Only that’s it more Irani or Turkish. Obviously. And oh, I popped in at the bakery they manage just next door and picked up some Turkish sweets. An assortment of 6 of them. All flakey like Baklava. Almost all with some dry fruit – dates, cashew, almonds. Boy! That stuff is mighty fattening. But so so so tasty. That. And my mutton curry. 🙂