- Serves: 6
- Cook Time: 1 hour 35 minutes
- Prep Time: 15 minutes
- Effort: easy
For the curry
- 2 tsp coriander seeds
- 2 tsp cumin seeds
- ¼ tsp cardamom seeds, from about 8 green cardamom pods
- 4 cloves
- 3 tbsp sunflower oil
- 2 onions, sliced
- 1 kg lamb shoulder, fat removed, meat cut into 2cm cubes
- 2 tsp ground turmeric
- 4 cloves garlic, finely chopped
- 1 tbsp finely chopped ginger
- 1 red chilli, seeds removed, finely chopped (optional)
- 450 ml coconut milk
- 150 ml beef or chicken stock
- 1 lime, or ½ lemon, juice only
- 500 g basmati rice
- coriander leaves, to garnish
Tips and Suggestions
If you don't have an electric grinder, you can crush the toasted spices using a pestle and mortar or, when cool, put them in a plastic bag and crush with a rolling pin.
Instead of using the hob you can cook the curry in an ovenproof dish at 150C/gas 2 for 1 hour, leaving the lid on for the whole cooking time.
1. For the curry: toast the seeds and cloves in a dry pan for 2-3 minutes on a medium-high heat, then grind them to a powder.
2. Pour 2 tablespoons of the sunflower oil into a large casserole or heavy-based saucepan on a high heat. Add the onions and gently fry for 5 minutes until softened and nicely golden, then transfer to a bowl.
3. Heat the remaining oil in the casserole, add the lamb and sear until well browned all over, working in batches so as not to overcrowd the pan and stew the meat.
4. Return the onions and all the meat to the pan and add the crushed spices along with the turmeric, garlic, ginger and chilli (if using). Season with salt and freshly ground black pepper, then toss everything together to combine.
5. Stir in the coconut milk and stock, scraping any sediment from the bottom of the pan.
6. Bring slowly to the boil, then immediately reduce the heat and cover. Simmer for about 1 hour, removing the lid for the last 15 minutes.
7. Check that the lamb is tender, cooking for a little longer if necessary. Add the lime or lemon juice and check the seasoning.
8. Put the rice in double its volume of salted water, bring to the boil, cover and cook for 10-12 minutes (or follow the instructions on the packet) until the rice is tender and all the liquid has been absorbed. Remove the saucepan from the heat and leave to stand for a few minutes, with the lid on.
9. To serve, put a large spoonful of rice and curry on each plate, sprinkle with coriander leaves and accompany with poppadums.
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