Rajasthani red lamb curry
- Dry toast the cumin seeds in a pan. Then grind with the dried chillies using a mortar and pestle (or in small food processor).
- Add the ground coriander, turmeric and garam masala. Mix well and then combine with 250 gm yoghurt and the salt. Set aside.
- Heat a thin layer of oil in a heavy-bottomed pot and brown the lamb all over. Remove the lamb and pour off most of the oil.
- Add fresh oil if needed to make up 5 tbsp oil and gently sauté the garlic and onions until fairly tender, regularly stirring.
- Then add the tomato paste and cardamom pods. Briefly cook, continually stirring until well combined.
- Add the yoghurt mixture and mix.
- Then add the lamb and stir until well coated. Bring to the boil, turn the heat down, cover and simmer for about 1½ hours until the lamb is tender. Taste the sauce for seasoning, before stirring through the coriander
- Combine the remaining yoghurt with the mint and lemon juice.
- To serve, mound a generous amount of steamed rice in individual bowls and top with the curry and a dollop of the mint yoghurt.
- 1 heaped tspn cumin seeds
- 10-12 small dried red chillies, crushed
- 1 heaped tspn ground coriander
- 1 heaped tspn ground turmeric
- 1 heaped tspn garam masala
- 250 gm + 1 cup thick plain yoghurt
- 1 tspn salt
- vegetable oil
- 1½ kg lamb shoulder, cut into pieces with some bone
- 10 garlic cloves, sliced
- 3 medium onions, finely sliced
- 2 heaped tbsp tomato paste
- 10 cardamom pods, smashed
- 2 heaped tbsp chopped fresh coriander
- 3 heaped tbsp chopped fresh mint
- juice of ½ lemon
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