Lamb and onion curry
Onions are an essential part of a curry - I think they are best pureed
to make a base for a rich, spicy sauce.
Preparation time: 30 minutes
Cooking time: 1.5 hours
Serves 6
1 kg (21/4 lb) onions, chopped
4 cm (1.5 in) piece fresh root ginger, peeled and chopped
6 garlic cloves
1 Tbsp black peppercorns
2 Tbsp coriander seeds
1 Tbsp cumin seeds
1 tsp green cardamom pods or 1.5 tsp ground cardamom
2 Tbsp oil
1 kg (21/4 lb) lean boneless lamb, cut into 4 cm (11/2 in) cubes
2 tsp ground turmeric
3 dried red chilies
2 tsp salt
1 Tbsp vinegar of your choice
250 ml (9 fl oz) water
1 tsp garam masala
5 Tbsp coconut cream
150 ml (5 fl oz) double cream
Fresh coriander to garnish
Puree the onions, ginger, and garlic to a smooth paste in a food
processor.
Heat a large pan then add the peppercorns, coriander seeds, cumin seeds
and cardamom and cook for about 30 seconds until fragrant. Turn out of
the pan into a mortar or a small bowl and allow to cool slightly.
Heat the oil in the pan, then add the
lamb and cook until colored all over - it does not need to be really
brown. Add the onion puree and
cook for 4 to 5 minutes.
Crush the spices with a pestle or the end of a rolling pin then add
them to the lamb with the turmeric and dried chilies. Cook for a
further 2 to 3 minutes.
Stir in the salt, vinegar and water, then bring to a gentle boil. Cover
the pan and simmer gently for 1 hour, until the lamb is just tender.
Stir in the garam masala, coconut cream and cream and continue cooking
uncovered, for 30 minutes, until the lamb is meltingly soft and the
sauce has thickened.
Season to taste and serve garnished with fresh coriander.
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