LAMB CURRY
Serves six
- 2 EMH lamb bellies (about 700 g)
- salt
- freshly ground black pepper
- 1 tsp turmeric
- 2 tbsp ghee (clarified butter)
- 3 medium onions
- 6-7 garlic cloves
- 1 tbsp grated ginger
- 1 cinnamon stick
- 2 bay leaves
- 2 dried Kashmiri chillies
- 3 cardamom pods
- 4 cloves
- 2 green chillies
- 10 curry leaves
- 5 larger tomatoes
- 4 medium potatoes
- 2 tsp curry powder
- 1 tbsp urad dal seeds
- 1 tsp cumin seeds
- 1 tsp fennel seeds
for serving:
- basmati rice
- coriander
Trim excess fat and membrane from the lamb belly. Season with salt, pepper and turmeric. Peel the onion and garlic and chop finely. Heat the dried spices (cumin seeds, fennel seeds, cardamom, cloves, urad dal seeds, curry powder, dried chillies and bay leaves) in the bottom of a braising pot until fragrant. Then add the ghee along with the onion, garlic, ginger and halved chillies. Stir well and heat through, season with salt. Meanwhile, finely chop the tomatoes and add to the onion mixture. Add the lamb pieces, stir through and add enough water to just cover everything. Cover with a lid and simmer on low heat for about an hour. Peel the potatoes, cut into pieces and add to the curry, stir through, cover and simmer for another hour or until the meat is tender. Check the seasoning. Scatter with chopped coriander when serving and offer steamed basmati rice alongside.
