Yep I am still pumping out the curries, seriously can't get enough of them. However with the new Indian Cookbook and Chip about to be launched in a couple of weeks you can be sure I won't need to share any more curries (for a little while anyway). I just loved how easy this was to slap together at the last minute. Of course it would have been even better had I let the lamb absorb all the spices, next time! Hope you enjoy this delicious meal. PS I have been making the Peshwari Naan from the New Flavours of India cookbook (perks of being a consultant) and OH MY GOODNESS I think I am addicted!. :) Eb x
- 2 tsp coriander seeds
- 4 cardamom pods (black)
- 2 tsp cumin seeds
- 2 tsp ground paprika (I used smoked)
- 4 whole cloves
- 1 cinnamon stick
- 2 dry bay leaves
- 1 tsp salt
- 500g – 1 kg lamb (I used lamb steaks halved)
- 1 onion (150g) peeled and halved
- 40g fresh ginger, peeled
- 2 Garlic cloved, peeled
- 1-2 fresh red chillies or to taste
- 40g olive oil
- 180g Greek yoghurt
- Fresh coriander chopped
Add all the spices to the bowl and sauté for 5 minutes at 120°/Varoma Speed 1.
Add salt and mill on Speed 10 for 1 minute.
Add lamb and mix Reverse Speed 2 for 10 seconds. Set aside. You can do this bit ahead of time and then leave to marinade for 6 hours or overnight.
Place oil garlic, chillies, onion and ginger in the bowl and chop on Speed 7 for 5 seconds. Scrape down the sides. Sauté for 5 minutes at 120° Reverse Speed 1.
Add lamb and yoghurt cook for 40 mins at 90° Reverse Speed 1.
Place into your Thermoserver to rest. Garnish with fresh coriander. Serve with rice.