Mutton-style Lamb Curry

Tender shoulder pieces that fall apart with a fork, coated in a short, dark, glossy sauce. The powerful scent of ghee and roasted spices fills the room as the gravy begins to reduce.

• Prep time: 20 min
• Cook time: 90 min
• Difficulty: Medium
• Calories: 778
• Protein: 48 g
• Carbs: 19 g
• Fat: 53 g

Ingredients

• 800 g Lamb shoulder ( 3cm cubes )
• 3 tbsp ghee
• 2 piece Yellow onion ( finely sliced )
• 4 piece Garlic ( minced )
• 3 piece Round tomato ( diced )
• 1 tsp Turmeric powder
• 1 tbsp Cumin ground
• 1 tbsp Coriander seeds ( crushed )
• 1 tsp kashmiri chili
• 1 piece Cinnamon stick
• 3 piece Clove
• 4 piece cardamom ( split )
• 500 ml Mineral water
• 1 pinch Gray sea salt
• 30 g Fresh ginger ( grated )

Instructions

1. Meat searing

   In a cast iron pot, heat the ghee. When smoking, sear the lamb cubes to get a nice golden crust. Set the meat aside.

2. Spice roasting and sweating

   Throw the cinnamon, cloves, and cardamom into the cooking fat. As soon as it crackles, add the sliced onions. Sweat them until translucent and starting to caramelize.

3. Aromatic base

   Add the pressed garlic, grated ginger, and powdered spices. Stir vigorously to avoid burning the turmeric. Stir in the diced tomatoes and let them cook down until the fat separates from the pulp.

4. Simmering and reduction

   Put the meat back in the pot. Add water to cover. Cover and simmer over low heat. The sauce should reduce and coat the spoon at the end of cooking.

Chef's tips

• Don't rush the onions: the more they caramelize, the darker and deeper the sauce will be.
• If the sauce reduces too quickly, add a splash of water to maintain the creaminess.
• Skim the surface slightly with a spoon if too much ghee rises at the end of cooking.

Storage

Keeps for 3 days in the fridge. It's even better gently reheated the next day.