Slow-Cooked Lamb Curry
Serves 6
2 tbs Olive Oil
1/4 kg Lamb Shoulder, trimmed, cut into 5cm pieces
2 cinnamon sticks
4 whole cloves
2 bay leaves
1 tsp fennel seeds
2 brown onions, thinly sliced
7 garlic cloves, crushed
1 tbs grated ginger
1 tbs ground coriander
1 ½ tsp ground cardamom
1 tsp ground turmeric
1 tsp chilli powder
2 tbs tomato paste
coriander springs, to serve
naan, to serve
Method
1. Preheat oven to 150C . Heat oil in a large ovenproof saucepan over high heat. Season lamb. Cook in 2 batches, for 4 mins or until browned. Transfer to a plate.
2. Reduce heat to medium. Cook cinnamon sticks, cloves, baby leaves and fennel seeds for 1 min or until fragrant. Add onion and cook, stirring, for 10 mins or until well browned. Stir in garlic and ginger and cook for 1 min. Add coriander, cardamom, turmeric and chilli and cook for 1 min. Return lamb to pan. Add tomato paste and 1 ½ cups water. Bring to the boil. Cover and bake for 2 ¼ hrs or until lamb is very tender.
3. Top with coriander. Serve with naan and yoghurt.
