Preparation time: 30 minutes
Cooking time: 1 hour 15 minutes

For the curry powder:
1tbsp coriander seeds
1tsp fenugreek seeds
1tsp mustard seeds
2tsp poppy seeds
1tsp cumin seeds
2tsp black peppercorns
½tsp fennel seeds
3 sticks cinnamon
6 cloves
1 tbsp ground turmeric
4 whole dry chilies
For the curry:
2 small green chilies
4 cloves garlic
1.5cm ginger
1kg lamb, cut into large cubes
1 tsp salt
1 tsp red chilli powder
3 tbsp mustard oil
1 tsp black mustard seeds
3 onions, finely chopped
10 curry leaves
250g chopped tomatoes, pureed
1tbsp tamarind paste
100ml water
150ml yoghurt
Coriander, to garnish

Method: -Dry roast all the spices for the curry powder. Combine black peppercorns, cinnamon, cloves, coriander, fenugreek, mustard, poppy, cumin and fennel seeds, red chilies and grind to a fine powder with the turmeric. -Wet grind the green chilies, garlic and ginger with the water to make a fine paste. -Marinate the lamb in a large bowl with the curry powder, yoghurt and salt, and set aside for 2 hours. -Heat the mustard oil in a large pot until smoke point. Allow to cool down a little. Heat again and add the mustard seeds, let them pop for a few seconds and then add the curry leaves and onions. Saute the onions for a few minutes till light golden in color and add the salt, green chili, garlic and ginger paste.

Keep stirring to prevent the masala from catching the bottom of the pan. -Saute for 2-3 minutes till you get the aroma of toasted spice, add the tomatoes, tamarind, red chili powder and water. Bring to the boil and then add the lamb and any accumulated juices to the pan. -Cover and simmer for 1 hour on slow fire until the masala has thickened and the lamb is tender. Keep stirring occasionally. -Garnish with coriander leaves.

Share your Opinion