Rajasthani Lamb Curry

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Ingredients

  • For the yoghurt mixture:

  • 225g plain yoghurt whisked until smooth
  • 1 1/2 tsp roasted cumin seeds
  • 2 1/2 tsp ground coriander
  • 2 tsp red chilli powder
  • Salt to season
  • For the curry:

  • 3 tbsp of ghee or vegetable oil
  • 6-8 cloves
  • 15 dried red chillies (stalks removed and broken into 2-3 pieces each and soaked in very warm water for half and hour)
  • 6 green cardamom pods
  • 3 black cardamom pods
  • 2 bay leaves
  • 2 large onions, thinly Technique: Slice Cutting a thin piece or pieces from a larger ingredient or dish. You can slice ingredients using a slicing disc fitted inside your food processor. I know this Teach me, please sliced
  • 4 tbsp garlic/ginger paste
  • 1kg lamb/mutton, cut into 4cm cubes, preferably with bones
  • 550ml water/lamb stock
  • 1 tbsp of tomato puree, diluted with 2 tbsp water
  • 2 tbsp Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped coriander
  • Juice of 1 lemon
  • Salt to season
  • For tempering:
  • 2 tbsp ghee or vegetable oil
  • 6-8 dried bulb chillies, soaked in warm water for half an hour then drained

Use imperial measurements

Method

How to make Rajasthani Lamb Curry

First combine together all the ingredients for the yoghurt mixture and set aside.

Using a large heavy-bottomed pan, heat three tablespoons of the ghee/oil over a medium-high heat until hot. Add the cloves, green and black cardamom pods, bay leaves and approximately four of the soaked dried chillies. Once they begin to crackle and change colour add the onions along with the garlic-ginger paste. Continue to saute until the mixture turns a pale almond brown. Now add the meat and cook, stirring continuously over a high heat for approximately five minutes, then add the rest of the soaked dried chillies.

Continue to cook for a further ten minutes or so, or until all the liquid has evaporated and the meat starts to brown. Reduce the heat to medium, then add the yoghurt mixture. Cook for a further 15 minutes or until the yoghurt has dried up completely. Pour in the lamb stock/water along with the tomato puree.Bring to the boil, cover and simmer for approximately 30-40 minutes until tender.

Once the meat is done, remove from the heat and keep warm.

Using a small frying pan, heat up the ghee/oil until very hot, add the bulb red chillies, and as soon they change colour, pour onto the lamb.

Finally add the lemon juice and the Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped coriander and adjust seasoning.

For more information on the spices used in Reza's recipes, look inside our Indian spice box.