This is our fave curry – discovered by Glasgow Katie in the unlikeliest of sources.
CURRY POWDER
This is a useful general spice mixture and enough for seasoning 600-900 ml (1 ½ pints, 2 ½ 3 ½ cups) sauce or a dish to yield 4-6 portions depending on the ingredients.
Place 1 cinnamon stick, 4 cloves, 4 green cardamoms, 2 tablespoons cumin seeds and 4 tablespoons coriander seed in a small saucepan. Roast the spices gently, shaking the pan frequently until they are just aromatic. Remove from the pan and cool, then grind to a powder in a spice grinder or pestle and mortar. Mix in 2 teaspoons ground fenugreek, ½ teaspoon ground turmeric and ½ teaspoon chilli powder.
LAMB CURRY
Mix 1 tablespoon freshly grated root ginger (or 1 teaspoon ground ginger), a pinch of saffron, 3 tablespoons of oil, a large pinch of cayenne, salt and pepper.
In this mixture, roll 1.5kg (3 ¼ lb) neck or shoulder of lamb cut up in pieces and leave to marinate for 1 hour. Peel and crush 3 large tomatoes. Brown the pieces of meat in a large saucepan containing 25 grams (1 oz, 2 tbsp) ghee/butter then remove from pan.
In the same fat, fry 4 large sliced onions until golden, then add the crushed tomatoes, the prepared curry powder (above), 3 finely chopped garlic cloves and bouquet garni. Leave to brown for 5 minutes. Peel and grate an acid apple, add to the pan
and stir for 2-3 minutes. Replace the meat in the pan, stir, add a small cup of coconut milk or semi-skimmed milk, cover and leave to finish cooking gently for about 40 minutes.
Adjust the seasoning.
Serve this curry very hot with boiled rice, cashew nuts, raisins, and pineapple and banana dice flavoured with lemon juice, all in separate dishes.
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(I’d be careful about the chilli powder and the cayenne – I prefer to use fresh hot birdseye chillies. We also don’t use the coconut milk – it still tastes good)