A true taste of India: Slow-cooked lamb and chickpea curry

A true taste of India: Slow-cooked lamb and chickpea curry

This recipe is one of my favourites. 전통적으로, it is made with minced lamb but I use boneless leg of lamb for texture and depth, as well as additional bones from my butcher, to add flavour to the gravy. But you can leave the bones out if you wish.

봉사 4

4 garlic cloves

5cm ginger root, roughly chopped

3 tbsp vegetable oil

2 dried bay leaves

4 cloves

4 green cardamom pods, whole

250g white onions, 얇게 썰린

2 green bird’s-eye chillies, slit lengthways

1 tbsp ground coriander

1 tsp 지상 커민

½ tsp Kashmiri chilli powder

200g tomatoes, finely chopped

1 heaped tsp tomato purée

600g boneless leg of lamb, cut into bite-sized chunks

500ml water

1 tsp sugar

salt, to taste

200g tinned, drained chickpeas

½ tsp garam masala

chopped coriander, to garnish

적 양파, finely chopped, to serve

juice of ½ lime

  • In a blender, whiz the garlic and ginger to a smooth paste, then set aside.
  • Heat the oil in a large, heavy-based saucepan over a medium heat. Add the bay leaves and whole spices and, as they begin to sizzle, add the white onions. Fry for 12-14 의사록, stirring often.
  • Add the garlic and ginger paste, along with the green chillies, and fry for a few seconds, then add the ground coriander, cumin and chilli powder and stir well. Add the tomatoes and cook for 4 의사록, scraping the bottom of the pan. Add a splash of water if it is sticking to the base. Add the tomato purée and stir well.
  • Now add the lamb and stir to coat in the spices, sealing the meat for 5-6 의사록. Add the water and sugar and season to taste. Bring to the boil, then cover and simmer over a low heat for 40 의사록, stirring halfway through.
  • Add the chickpeas, cover and continue cooking for 20-25 의사록. Stir a couple of times to make sure it doesn’t stick to the bottom of the pan. Add the garam masala, fresh coriander and onion. Turn off the heat and serve warm, sprinkled with lime juice.

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