Mutton-style Lamb Curry
Ingredients
- 800 gLamb shoulder (3cm cubes)
- 3 tbspghee
- 2 pcYellow onion (finely sliced)
- 4 pcGarlic (minced)
- 3 pcRound tomato (diced)
- 1 tspTurmeric powder
- 1 tbspCumin ground
- 1 tbspCoriander seeds (crushed)
- 1 tspkashmiri chili
- 1 pcCinnamon stick
- 3 pcClove
- 4 pccardamom (split)
- 500 mlMineral water
- 1 pinchGray sea salt
- 30 gFresh ginger (grated)
Method
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.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 3 days in the fridge. It's even better gently reheated the next day.
