Lahori Lamb Curry

Recipe for: CURRY – LAHORI LAMB

Ingredients:

• 6 large cloves of garlic, peeled
• 6g fresh ginger, peeled
• 4 medium-large tomatoes, skinned
• 250ml natural yoghurt
• 4 tblsp sunflower oil
• 3 black cardamoms
• 3 cloves
• 5cm cinnamon stick
• 2 green cardamoms
• 10 black peppercorns
• 2 bay leaves
• Salt, to taste
• ¾ tsp red chilli powder
• 600g cubed lamb

Method:

1. using a blender, make a fine paste of the garlic & ginger with a splash of water.  Set aside.
2. using a clean blender, puree the tomatoes & yoghurt
3. heat the oil in a heavy pan, adding the whole spices & bay leaves, letting them sizzle for 10 seconds or so
4. add the ginger & garlic paste.  Cook, stirring constantly, for 2 minutes
5. add the salt & chilli powder, then the yoghurt & tomato puree.  Bring to the boil
6. add the lamb, bring back to the boil, then turn the heat down & simmer gently, covered, for 35-40 minutes, or until the meat is tender
7. take the lid off & raise the heat, tossing the meat in the thickening gravy.  As it thickens, add a splash of water, then reduce again
8. do this two or three times – this adds depth to the flavour
9. finish with a splash of water to give you the final gravy