Staff Lamb Curry

Ingredients

• 4 tbsp ghee
• 5 cloves
• 3 bay leaves
• 5 black cardamom pods
• 5 green cardamom pods
• 1 inch cinnamon stick
• 3 large onions – finely sliced
• 1 tablespoon cumin seeds
• 3 tbsp ground coriander
• 1 – 2 tbsp Kashmiri chilli powder
• 1 teaspoon ground turmeric
• 3 tbsp garlic and ginger paste
• 1 Shoulder of lamb/mutton on the bone – cut into large chunks
• 4 tbsp plain natural yoghurt
• Salt to taste
• TO SERVE
• 3 limes, quartered
• Finely chopped coriander (cilantro)
• Chopped chillies,
• Julienned ginger

Steps

1. Heat the ghee in a high-sided frying pan over a medium-high heat and throw in the whole spices. Infuse the spice in the hot ghee for about 40 seconds and then add the chopped onions.
2. Brown the onions until they are golden brown. This could take about 10 minutes. Then stir in the garlic and ginger paste and fry for a further 30 seconds.
3. Stir in the lamb with all the ground spices and stir well to combine. Brown the meat for a couple of minutes and then add just enough water to cover.
4. Bring this all to a simmer and then cover the pan. Allow the meat to simmer over a medium heat for about 40 minutes or until it is really tender.
5. Stir in the yoghurt one tablespoon at a time. This will thicken the sauce some. Continue simmering until you are happy with the consistency of the sauce.
6. Season with salt to taste and serve hot with rice or naans.
7. At the table you can serve a selection of lime wedges, coriander (cilantro), julienned ginger and chopped chillies which can be added to taste.