Ingredients
- Base Ingredients:
- 3½ tablespoons ghee (or butter)
- 1 cinnamon stick
- 6 green cardamom pods, lightly bruised
- 4 cloves
- 1 large onion, finely chopped
- 3 garlic cloves, finely minced
- 1 tablespoon finely grated ginger
- 5 tablespoons tomato passata (tomato puree/sauce)
- 1 teaspoon salt
- 750 g (1.5 lb) boneless lamb shoulder, cut into 3 cm (1.2”) cubes
- 1½ cups (375 ml) salt-reduced chicken stock
- Spices:
- 2 tablespoons paprika (regular or sweet)
- ¾ teaspoon chili powder (adjust to taste)
- 4 teaspoons ground coriander
- 4 teaspoons ground cumin
- 2 teaspoons turmeric powder
- ¼ teaspoon nutmeg
- 1 teaspoon garam masala
- ½ teaspoon fennel powder
- Finishes:
- ½ teaspoon extra garam masala
- ½ teaspoon extra fennel powder
- Serving/Garnish:
- ½ cup (125 g) plain or Greek yogurt
- Chopped coriander leaves
- Finely shredded ginger (optional)
- Basmati rice
Instructions
- Cook Spices: In a large heavy pot, melt ghee over medium heat. Add cinnamon stick, cardamom pods, and cloves. Cook for 1 minute until fragrant.
- Cook Onion: Add chopped onion and cook for 7 minutes, stirring often, until golden and browned on the edges.
- Add Garlic and Ginger: Stir in garlic and ginger, cook for 1 more minute.
- Cook Spices: Add all spices and cook for 30 seconds to bloom the flavors.
- Add Tomato and Stock: Mix in tomato passata and salt, then pour in chicken stock. Stir well.
- Cook Lamb: Add lamb, bring to a simmer, then cover with a lid. Reduce heat to low and let simmer gently for 1 hour 45 minutes, stirring occasionally.
- Reduce Sauce: Remove the lid and simmer uncovered for 15 minutes to reduce the sauce. The lamb should be very tender.
- Add Finishing Touches: Stir in yogurt, extra garam masala, and fennel powder. Simmer for a few more minutes.
- Serve: Serve hot with basmati rice, fresh coriander, and optional ginger garnish. Pair with naan or cucumber salad if desired.
Notes
- For extra heat, add more chili powder or fresh chopped chilies.
- For a milder version, reduce the amount of chili powder and serve with a cool cucumber raita.
- This curry can be made ahead of time and tastes even better the next day when the flavors have had more time to meld.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Dish
- Method: Simmer
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 510
- Sugar: 6g
- Sodium: 850mg
- Fat: 33g
- Saturated Fat: 14g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 3g
- Protein: 45g
- Cholesterol: 135mg
