My new go-to curry, this dish has a great kick, is meltingly tender and so simple to make. A total crowd-pleaser!
Serves: 6
INGREDIENTS
Spices
2 teaspoons each cumin seeds and coriander seeds
1 teaspoon each paprika and ground cinnamon
½ teaspoon cayenne powder
4 cloves
Lamb
1.2-kilogram lamb shoulder, cut into 5cm pieces
Paste
1 large brown onion, roughly chopped
5 cloves garlic
3 red chillies, roughly chopped
1 thumb-sized piece fresh ginger, peeled, roughly chopped
Curry
¼ cup vegetable oil
6 tomatoes, chopped
¼ teaspoon ground cardamom
1 teaspoon each ground fennel, ground turmeric and salt
rice, to serve
METHOD
Spices: Put the spices in a dry frying pan and cook over a medium heat for a few minutes until fragrant. Cool, then put in a small food processor and whizz or grind in a mortar and pestle.
Lamb: Coat the lamb with the spice mix and set aside.
Paste: Put the paste ingredients into a small food processor and whizz to a chunky paste.
Curry: Heat the oil in a large heavy-based pot and cook the paste over a medium heat for 5-8 minutes until turning golden. Add the tomatoes, cardamom, fennel, turmeric and salt and stir to combine. Cook for 5 minutes then add the lamb. Reduce the heat to very low, cover, and cook for 4 hours, stirring occasionally. Remove the lid, increase the heat and cook for a further 5-10 minutes before serving with rice. Serves 6
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Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.