Nick’s Lamb or Goat Curry
Ingredients: (serves 4)
Lamb - 4 neck fillets of lamb cut into chunks or equivalent in diced goat
Tomatoes - 2 finely chopped
Onions - 2 finely chopped
Garlic - 3 or 4 cloves - finely grated
Ginger - Volume of 2 man’s fingers - finely grated
Ghee (for preference) or oil - 2-3 tablespoons
Whole dry spices:
Cloves - 8-10
Whole peppercorns - 8-10
Black cardamons - 6-8
Green cardamons - 6-8
Cassia bark - 2 pencil sized pieces
Bay leaves - 2-3
Chilli powder - 1.5 teaspoons or so
Turmeric - 1.5 teaspoons
Salt - 2 teaspoons or to taste.
Cumin seeds - one tablespoon - dry roasted and then ground to coarse powder (or can use powder but it’s not as good)
A 1/4 of grated nutmeg
Can also add 1 teaspoon of garam masala of dry roasted whole spices as above then ground to fine powder. or bought garam masala.
“Do a Delia and get all ingredients chopped and in bowls before starting”.
First heat the oil, then add the dry spices above until they start popping.
Add the chopped onions and turn down so they cook slowly until translucent.
Turn the heat right down and add the chilli and turmeric powders. Heat for 5 mins until getting red/yellow oil showing. Add the salt, grated ginger and garlic for just a minute (or they stick and burn) before adding the meat and chopped tomatoes.
Put the lid on and turn the hob up a bit, keep checking until you are starting to get a good amount of juice showing - takes about 10-15 mins.
Then add the ground cumin, garam masala and grate some nutmeg over.
Lid back on, and cook slowly for a couple of hours, siring occasionally until ready - the meat should be soft and not chewy and the sauce should be a thickish gravy.
Goes with plain basmati rice and daal/naan.