Lamb Curry in Pickling Spices

Here are the complete recipe for Lamb Curry in Pickling Spices.

INGREDIENTS

• 750gm diced lamb shoulder


• 2 onions


• 2 large tomatoes


• 4 fat garlic cloves


• 1 inch ginger


• 3 tbsp mustard oil


• Half tsp white sugar


• 2 tbsp panch phoron


• 4 whole red chillies


• Half tsp red chilli powder


• Half tsp turmeric powder


• 2 tsp Kashmiri Chilli Powder


• 3 tbsp plain Greek yoghurt


• 1 tsp garam masala


• 2 tbsp fresh lime juice


• 1 tbsp sunflower oil


• Salt to taste

METHODS

• Preheat the oven to 190 degrees centigrade. Peel and chop the onions, dice the tomatoes and finely mince the ginger and garlic.


• In a medium-sized casserole pot, bring the mustard oil to heat over a high flame.


• When it is hot throw in the panch phoron, sugar and whole red chillies and, as they splutter, stir in the chopped onions. Fry for five minutes until the onions are soft and translucent.


• Then mix in the garlic and ginger and stir the whole lot until it starts turning golden caramel in colour. This will take another five minutes. Now add the turmeric and chilli powders and tomatoes. Stir like a maniac until the tomatoes disintegrate.


• You may find that the mixture starts sticking to the bottom of the pan. If this happens, just add two tablespoons of water and scrape the masalas off the bottom of the pan.


• At this stage, mix in the yoghurt, the lamb chunks and the sunflower oil. Seal the lamb all over for 10 minutes, mixing well to coat evenly with the masalas.


• Add enough hot water to submerge the lamb, cover it and shove the pot in the oven for half an hour. In half an hour, take it out of the oven, mix in the garam masala and salt to your taste and stir through. Then pop the lid back on and cook for another half an hour uncovered.


• Check if the lamb is tender. When it is, stir through the lime juice and serve hot. This will taste even better the next day as the spices get a chance to work their magic.

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