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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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.