Traditional Indian Lamb Curry with Pilaf rice & Sambal

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A tasty traditional Indian Lamb Curry

Ingredients

  • Ingredients for curry: 

  • 200ml Vegetable Oil                          

  • 250g  Onions  (Finely chopped)                               

  • 100g  Garlic Fresh grated                             

  • 100g  Ginger Fresh grated                           

  • 2 branches Curry leaves                           

  • 1.5kg Lamb shank (cut into 1 inch pieces with bone in) referred to as Lamb Knuckle                                  

  • 3 tsp Brown Sugar                           

  • 2 dstp  Masala Spice Mix (see recipe below)                          

  • 1  Cinnamon Stick Whole                                  

  • 2tbsp  Tomato Paste                          

  • 1/2 Tin Tinned Chopped Tomato                                

  • 1 Tin Coconut Cream                                   

  • 300g Peeled & cubed Potato (must be waxy potatoes like French Ratta potatoes)                          

  • 1/2 bunch Fresh Coriander                                 

  • Salt

  •  

  • Masala Spice Mix                       

  • 2 each Cinnamon Sticks Whole                                  

  • 2 each Star Anise Whole                                

  • 3 each Cardamom Pods Whole                                  

  • 4 each Cloves                        

  • 1 tbsp Cumin Seeds                          

  • 1.5 tbsp Coriander seeds                                 

  • 1.5 tbsp Fennel Seeds                         

  • 1 tbsp Fenugreek Seeds                               

  • 1 tbsp Turmeric                                 

  • 1/2 Cup Chilli Powder (More, or less, depending on your taste)       

  •  

  • Sambal               

  • 1/2 cup Fresh Tomato (Fine Diced)                             

  • 1/4 cup Cucumber  (Fine Diced)                                 

  • 1/4 cup Red Onion  (Fine Diced)                                 

  • 1/4 cup Red Pepper  (Fine Diced)                               

  • 50g Coriander Chopped                            

  • 25g Mint Chopped                         

  • 2 Green Chilli deseeded (optional)                                

  • 4tbsp White Sugar                            

  • 3tbsp Vinegar                                   

  • Salt                             

  • Pepper

  •  

  • Pilaf rice                            

  • 2 tbsp Butter                          

  • 2 tbsp Olive oil                                   

  • 1/2  Onion, chopped                                  

  • 2 cups Long-grain white rice                          

  • 3 cups Chicken stock                         

  • 1 1/2 tsp Salt                             

  • 1 pinch Saffron (optional)                                

  • 1 each Cinnamon Sticks Whole                                  

  • 1 each Star Anise Whole                                

  • 1 each Bay Leaf  

Method

  1. Traditional Indian Lamb Curry with Pilaf rice & Sambal   - Preheat oven to 170˚C

  2. In a cast iron casserole,  over a medium flame, brown your lamb in a little water & half the oil.                                   

  3. Remove the meat, add the remaining oil & sweat off the onions until glassy, deglaze with some water if necessary                               

  4. Add the ginger & garlic and cook. Make a well in the middle of the mix and add your ground leaf masala spices.                                    

  5. Add the curry leaves & cinnamon stick and cook a little, until the spice aroma begins to develop                               

  6. Add the brown sugar and melt, then add your lamb and turn the heat up. Coat the meat with the onion spice mix.                                   

  7. Ensure that all the meat is coated & sealed. Control the heat & do not let it burn, turn it down if it catching and loosen with a little water.                                 

  8. Make a space in the middle of the meat and add the tomato paste. Cook it in while coating the meat.                        

  9. Add the tinned tomato and cook until most of the tomato has reduced.                                  

  10. Lastly season a little and add the coconut cream & potatoes. Bring to a simmer and put a tight fitting lid on.                          

  11. Put into the oven and immediately reduce the temperature to 150˚C.                         

  12. Allow to cook, removing every 20-25minutes to stir in from the edges to prevent burning & catching.                                   

  13. When the meat is soft, the potatoes are cooked and an oil layer has settled to the top of the curry, it is ready.                                    

  14. You can skim off some of the oil, but do not remove it all, as it contains a lot of the natural flavours  

  15. Masala Spice Mix - Method:Dry fry/toast all the whole spices in a thick bottomed pan on the stove.                                  

  16. Transfer to a coffee grinder and grind until very fine.                        

  17. Add to the turmeric & chilli powder                             

  18. Mix thoroughly & store in airtight container in a freezer to preserve the flavours & oils  

  19. Sambal - Method: Combine all ingredients and adjust seasoning or sweetness to taste. Allow to stand for a few minutes to combine flavours  

  20. Pilaf Rice - Method: Preheat oven to 170˚C                                   

  21. Melt butter and olive oil in a large saucepan over medium heat. Add onion; cook and stir until onion is lightly browned, 7 to 8 minutes. Remove from heat. 

  22. Combine rice and onion mixture in a 9x13-inch casserole dish placed on a baking sheet. Stir thoroughly to coat the rice.                                  

  23. Combine chicken stock, salt, saffron, and spices in a saucepan. Bring to a boil.                                 

  24. Pour chicken stock mixture over rice in the casserole dish and stir to combine. Spread mixture evenly along the bottom of the pan. Cover tightly with heavy-duty aluminium foil.                                 

  25. Bake in the preheated oven for 35 minutes. Remove from oven and allow to rest, covered, for 10 minutes. Remove foil and fluff with a fork to separate the grains of rice. 

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