Lamb Curry

INGREDIENTS

2 tblsp ghee
2 tblsp black mustard seeds
half tblsp fenugreek seeds
6 whole cloves
4 cm portions of ginger; finely grated
3 crushed cloves of garlic
1 tblsp coriander seeds
2 tblsp cumin seed
4 cardamom pods
2 medium onions, sliced
2 tblsp garam masala
1 teaspoon turmeric
1/2 – 1 teaspoon chilli powder
2 tblsp salt
1 cup natural yogurt
1 kg diced lamb shoulder
1 lemon, juiced
2 cups water
1 kg potatoes, peeled and cubed (about 1 1/2 cm square)
1 bunch fresh coriander leaves, roughly sliced

METHOD

Using a large pan by using a lid or wok, heat ghee and add the combined mustard and fenugreek seeds. Cook until seeds pop. Add the onions, ginger and garlic then cook until golden.

Now combine coriander, cardamom, cloves and cumin in a mortar and pestle and Grind it to a powder. Add onion mixture, coupled with the garam masala, turmeric, salt and chilli frying it for 1-2 minutes until you can smell the spices.

Add the lamb, stirring to sealed and brown. Add lemon juice and water when spices start to stick. Reduce the heat and cover then simmer for 2 hours.

Alternately; pre-heat your oven to 175 degrees celsius or 155 degrees celsius fan-forced, cover lamb with lid, transfer to oven, and cook 2 hours.

After 2 hours, add potatoes, replace the cover and cook for another 30 minutes.

When potatoes are cooked, stir the yogurt through and gently warm. Garnish with fresh coriander and serve with roti bread or rice.