Nothing can warm up a cold winter's evening better than with a spicy curry. But why get a takeaway when you can create a culinary masterpiece in your own kitchen? Devised by Indian chef Reza Mahammad, host of new Food Network UK show Reza, Spice Prince of India this lamb curry is perfect for a spicy weekend supper.
- 225g plain yoghurt whisked until smooth
- 1½ teaspoons roasted cumin seeds
- 2½ teaspoons ground coriander
- 2 teaspoons red chilli powder
- Salt to season
- 3 tablespoons of ghee or vegetable oil
- 6-8 cloves
- 15 dried red chillies (stalks removed and broken into 2-3 pieces each and soaked in very warm water for half and hour)
- 6 green cardamom pods
- 3 black cardamom pods
- 2 bay leaves
- 2 large onions thinly sliced
- 4 tablespoons garlic/ginger paste
- 1kg lamb/mutton cut into 4cm (1½ inch) cubes preferably with bones
- 550 ml water/ lamb stock
- 1 tablespoon of tomato puree diluted with 2tbsp water
- 2 tablespoons of chopped coriander
- Juice of 1 lemon
- Salt to season
- 2 tablespoons of ghee or vegetable oil
- 6-8 dried bulb chillies soaked in warm water for half an hour then drained
Step 1: Combine together all the ingredients for the yoghurt mixture and set aside.
Step 2: Using a large heavy-bottomed pan, heat 3 tablespoons of the ghee/oil over a medium-high heat until hot. Add the cloves, green and black cardamom pods, bay leaves and approximately 4 of the soaked dried chillies. Once they begin to crackle and change colour add the onions along with the garlic ginger paste. Continue to saute until the mixture turns a pale almond brown.
Step 3: Now add the meat and cook, stirring continuously over a high heat for approximately 5 minutes, then add the rest of the soaked dried chillies. Continue to cook for a further 10 minutes or so, or until all the liquid has evaporated and the meat starts to brown.
Step 4: Reduce the heat to medium, then add the yoghurt mixture. Cook for a further 15 minutes or until the yoghurt has dried up completely.
Step 5: Pour in the lamb stock/water along with the tomato puree. Bring to the boil, cover and simmer for approximately 30-40 minutes until tender. Once the meat is done, remove from the heat and keep warm.
Step 6: Using a small frying pan, heat up the ghee/oil until very hot, add the bulb red chillies, and as soon they change colour, pour onto the lamb.
Step 7: Finally, add the lemon juice and the chopped coriander and adjust seasoning.