I can’t believe that this is the third lamb curry on the blog. I must broaden my tastes. The cinnamon and cardamom make it a bit more fragrant than the other two curries. Serve with some of Geeta’s pickle and boiled basmati rice.
1. Put 3″ peeled, sliced ginger into the mini-processor with 6 cloves of garlic and 3 green chillis, and pulse until chopped finely.
2. Grind a tablespoon of coriander seeds with a pestle and mortar.
3. You need a 1.5 kg boneless shoulder of lamb joint. Unroll it and cut off and dice all of the lean meat. You really don’t want any fat in this at all as it is quite rich.
4. Warm 5 tablespoons oil in a large, lidded frying pan and add about 300g of finely chopped shallots. Fry and stir for about 5 minutes until golden brown.
5. Stir in the ginger mixture and fry for 2 minutes.
6. Add the meat, turn up the heat and stir for about 5 minutes until browned, then add half a teaspoon of turmeric, a teaspoonful of cayenne pepper and the coriander seeds. Stir in for about a minute more.
7. Add 250ml water and cook, lid off, for 10 minutes.
8. Add half a tin of tomatoes, 400ml water, 3 whole cardamom pods, half a cinnamon stick and 2 teaspoons of sea salt, then put the lid on and simmer for 10 minutes.
9. Add 3 – 4 potatoes, in large chunks, and 500ml water and simmer, lid on, for a further 25 minutes.
10. Now, put this to one side for as long as you like. This resting period makes all the difference, so give it at least an hour for the flavours to develop.
11. Put on your basmati rice (normally ten minutes’ cooking time), then start to warm up your curry again. Let it bubble vigorously with the lid off. If you like your meat a little charred, remove it with a slotted spoon into a sizzling pan and brown thoroughly before returning to your sauce. Add half a teaspoon of garam masala to the mixture, then sprinkle with plenty of fresh coriander.