Meat - Rajasthani Red Lamb Curry

Rajasthani Red Lamb Curry

Sainsburys Magazine - Feb 2006

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Ingredients:

600g diced leg of lamb
3 TABLEspoons vegetable oil
12 Garlic cloves, peeled and sliced
10 Cardamom pods, gently bruised
1 medium onion, peeled and sliced
2 TABLEspoons tomato puree
20g fresh Coriander leaves chopped
Salt

(I use Greek yogurt for both Sauce and Raita and use half a 500g pot for each)

For Curry sauce:
1 teaspoon cumin seeds
5 dried whole red chillies
250g natural yogurt
3 teaspoons ground coriander
1 teaspoon turmeric
1 teaspoon garam masala

For the Raita:
110g Greek yogurt
2 teaspoons chopped coriander
1 teaspoon cumin seeds

Pinch crushed dried chillies

Method:

Stage 1 - Preparation

Peel and slice garlic
Peel and slice onion
Gently bruise Cardamoms
Chop Coriander leaves
Remove seeds from chillies and put in blender

Stage 2 – Start the cooking

Heat oil in medium frying pan and fry lamb in 2 batches, turning them in the hot oil until lightly golden. Transfer lamb to plate when cooked.
Fry the garlic until lightly browned.
Add Cardamom pods and wait till they start to splutter (Minute or two)
Add onion and cook until golden.
Add tomato puree
Stir everything together and cook on low heat for 4-5 minutes

Stage 3 – Prepare the Raita

Put half the yogurt in a separate mixing bowl
Add Cumin seeds, pinch of chilli and chopped Coriander to yogurt pot and mix
Put back into the fridge

Stage 4 – Prepare the Curry sauce

In a medium pan, dry fry the cumin seeds until their aroma is released (about 1 min)
Add fried cumin seeds to yogurt in mixing bowl
Add the remaining chillies
Add ground Coriander, Tumeric and Garam Masala
Add 4 TABLEspoons of water and a teaspoon salt

Wisk all these ingredients to together and then add pan used for cumin
Add the contents of the frying pan and the lamb
Cover with a lid and simmer for an hour or until the lamb is tender.

Stage 5 – Time to eat

Check the lamb for seasoning, adding a little more salt if necessary.
Transfer to a warm serving dish and sprinkle remaining Coriander leaves on top and serve with Raita.