Simple Lamb Curry

The flavours of this curry are gentle yet delicious. This is classic Indian home cooking, far lighter than restaurant fare but no less delicious.

½ tsp Indian Garam Masala, organic
4 Green Cardamom pods, organic
1tsp Cayenne Chilli powder, organic
½ Cinnamon quills, organic
4 Whole Cloves, organic
2 tsps heaped Ground Turmeric, organic
1 kg of lamb – on the bone, trimmed of all fat
Use leg or shoulder pieces or even chops
1 bay leave
3 tbsps cider vinegar
1 tbsp balsamic vinegar
7cm fresh ginger, peeled and finely grated
5 tbsp cooking oil
1 medium tomato – finely chopped
1 large onion – finely chopped
3 medium potatoes – peeled and quarters
4 gloves garlic
Salt - to taste
2 tsps sugar
50ml of water

Put the lamb in a large mixing bowl, add the vinegars, turmeric, chilli powder, the grated ginger and 2 tbsps of oil and mix thoroughly. Cover with cling film and refrigerate between 2-24hrs.

Heat the remaining cooking oil over a medium high heat in a large saucepan or wok, add the bay leaf, cloves, cinnamon stick, and cardamom pods, and fry for a few seconds. Add the finely chopped tomato and cook until mushy and thick about 5mins. Next add the onions and garlic to the pan and fry for a further 5-7 mins until softened. Add the marinated lamb and all the juice to the pan, stir well and cover. This will allow water to be drawn out of the meat to create moisture. Lower the heat to medium and simmer. After about 15-20mins, add the potatoes to the pan along with salt to taste, and the sugar. Add water to help cook the meat and potatoes. Cover and allow to simmer for a further 30mins or until the potatoes and meat are tender. Check seasoning and adjust accordingly.

Finally add the garam masala, and serve with boiled rice, naan bread or even couscous.

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