- This North Indian dish is traditionally served for a late breakfast or brunch. Ideally it should be cooked all night and served in the morning with naan bread, but it can be cooked the day before and re-heated.
Serves: 6 – 8
Ingredients:
- 175 ml oil, 1kg lean leg of lamb cut into large pieces, 1 tbsp ground garam masala, 5 medium onions chopped, 150 ml yogurt, 2tbsp tomato paste, 2 tsp fresh ginger root finely chopped, 2 tsp fresh garlic crushed, one and half tsp salt, 2 tsp chilli powder, 1 tbsp ground coriander, 2 tsp ground nutmeg, 900 ml water, 1 tbsp ground fennel seeds, 1 tbsp paprika, 1 tbsp gram flour, 3 bay leaves, 1 tbsp plain flour, naan breads to serve, 2-3 green chillies chopped, fresh coriander leaves chopped.
Cooking Method:
- Heat the oil in a pan and add the meat and half of the garam masala. Stir-fry the mixture for 7-10 minutes until the meat is well coated. Using a perforated spoon, remove the meat and set aside.
- Add the onions to the pan and fry until golden brown. Return the meat to the pan, reduce the heat and leave to simmer, stirring occasionally.
- In a separate bowl, mix the yogurt and tomato paste, ginger, garlic, salt, chilli powder, ground coriander, nutmeg and the rest of the garam masala.
- Pour this mixture over the meat and stir-fry, mixing the spices well into the meat, for 5-7 minutes.
- Add half of the water, then the fennel, paprika and gram flour. Add the remaining water and the bay leaves lower the heat, cover and cook for 1 hour, stirring.
- Mix the flour in 2 tbsp of warm water and pour the mixture over the cury.
- Garnish with the chillies and the coriander and cook until the meat is tender and the sauce thickens. Serve with Naan Bread.