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Anjum Anand's Spicy lamb, tomato & coconut curry
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Anjum Anand's Spicy lamb, tomato & coconut curry
- Preparation time: 10 minutes
- Cooking time: 80 minutes
-
Total time:
1 hour 30 minutes
Serves: 4
Ingredients
1 tbsp coriander seeds
1 tsp cumin seeds
15 black peppercorns
5cm cinnamon stick
4 cloves
500g boneless or 600g bone-in lamb leg or shoulder, cubed
3 small onions, finely chopped
3 tomatoes, chopped
15g ginger, peeled weight, grated into a paste
8 fat garlic cloves, grated into a paste
3-6 green chillies, whole but pierced
Salt, to taste
2 tbsp ghee, or vegetable oil and butter
200-300ml coconut milk, or to taste
1½ tsp lemon juice, or to taste
Method
1. Using a spice grinder or a good mortar and pestle, pound the whole spices to a fine powder.
2. Place the lamb, two of the chopped onions, tomatoes, ginger, garlic, chillies, spices and salt in a large saucepan. Add 500ml water, bring to a boil, then cover and cook gently for 45-60 minutes, or until the lamb is cooked and tender. Give the pot a stir every 10 minutes or so.
3. After about 45 minutes, melt the ghee in a small saucepan and fry the remaining onion until well browned.
4. There shouldn’t be too much liquid left in the pan once the lamb is cooked. Cook off any excess moisture in the pan over a high flame for six or seven minutes, stirring quite often, until the sauce has mostly been absorbed by the lamb. This bhunoing process will help homogenise the sauce and deepen the flavours. Add the browned onion and ghee.
5. Pour in the coconut milk and lemon juice, bring to a boil and simmer for five minutes; the sauce should be thick and creamy. Taste and adjust the seasoning, adding lemon juice or coconut milk until the dish is perfect for you, then serve.
I LOVE CURRY by Anjum Anand, published by Quadrille (£17.99)
Photos © Jonathan Gregson
Cook's tip: Bhunoing is the process of browning. It's helpful to taste a dish before and after this occurs so you can see how it changes a dish in texture and flavour.
Comments
This recipe was first published in July 2013.
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