This is a delicious, rich and spicy curry. If you prefer to simplify it and use fewer spices, substitute my curry paste for the following: 2 tbsp garam masala, 2 tbsp mild curry powder and 1 tbsp hot curry powder, 1 ½ tsp turmeric powder and 1 – 1 ½ long red chilli.
Serves 4
| For the curry paste | Lamb Curry ingredients |
| 1 – 2 red chillies, to your liking 1 green chillies 2cm ginger 3 garlic, skinned and chopped ½ cup of both coriander and parsley Fresh turmeric, grated or 1½ tsp of turmeric powder 2 tsp cumin powder ½ tsp cloves 1 ½ tsp cinnamon 1 tbsp of cardamom powder 1 tsp fennel seeds Garnish |
2 tbsp coconut oil 2 brown onions, diced 2 garlic cloves, skinned and diced 2 medium celery sticks, diced 2 carrots, diced 2 extra tbsp coconut oil or ghee 700g diced lamb, dried well with kitchen towel 2 tbsp tomato paste 400ml coconut cream 250ml of chicken stock or water 1½ tsp sea salt 1tsp black pepper, to taste
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For the curry paste: process the ingredients in the food processor. Set aside.
To make the lamb curry: add the coconut oil to the pan and cook the onions for about 8 minutes; add the garlic and cook for a minute or two. Add the celery and carrots and cook a few more minutes to soften. Remove from the pan and set aside while you cook the lamb.
Add coconut oil or ghee to the pan and when sizzling, cook the dried lamb in small batches, so the heat does not reduce in the pan and stew and toughen the meat. Set aside each batch until completed.
When almost finished cooking the last of lamb, add the curry paste and cook for a few minutes without burning it, to release the aromas and flavours of the spices. Add the tomato paste and cook it a few more minutes.
Return the lamb and vegetables to the pan; add the coconut cream and water and bring slowly to a simmer; do not boil the meat as this can toughen it. Simmer for an hour and a half or until the lamb is tender. Stir from time to time. Check the seasonings and adjust according to your taste.
Serve garnished with the fresh curry leaves, coriander and parsley and a squeeze of citrus juice, accompanied by cauliflower rice.
*Curry leaves are a herb used extensively in South Indian cooking; and no, it’s not what curry powder, a blend of many different spices, is made from, so you can’t substitute one for the other. Curry leaves are from the same family as citrus fruit, and give an aromatic, herbaceous flavour, almost like lemongrass. The leaves are best stored in the freezer for optimal freshness.
