Gujarati Lamb Curry

This recipe was sent in by one of our readers. This curry would go well with rice or chapathis.

The recipe:

The stock

½  Leg of Lamb (Top end)
2 cardamoms
4 cloves
3 sticks cinnamon
1 green chilli de-seeded and sliced in half length ways

Chop up meat into small cubes.Crack the bone open and place in large pan of water with the meat.Add the above ingredients and bring to the boil.Simmer for 45 mins removing the scum off the top occasionally.

Drain and preserve the water to use as stock later. (remove all the used spices)
Cover the meat and put to one side.

The Sauce

4  large onions finely sliced
3 tablespoons cooking oil
3 tablespoons ghee
2 sticks cinnamon
4 cloves
1 cardamom

Fry all of the above on a medium to high heat stirring continuously add water at any time if it starts to burn. Cook until the onions go brown and turn caramelized. I usually allow the onions to stick to the bottom of the pan … you then add water which will lift all the stuff stuck to the bottom. It gives the curry a lovely dark colour at the end.
When the Onions have reduced down and are cooked through to the caramelized state it is time to add the other ingredients.

The spices

1½ tblsp Dhana Jiru
½ tsp Turmeric
½ tsp Paprika
1½ tsp Salt
1 tblsp fresh chopped green chilli, fresh chopped garlic, and fresh chopped ginger.

Cook the spices in the sauce on a medium to high heat for 5 mins then add the meat cook again for a further 15 mins on a medium to high heat, add 1½ tblsp of tomato puree. Add the stock, enough to cover the meat and simmer for 40 mins or until the meat is cooked

Finally, sprinkle 1 tsp Garam Masala over the top and lots of fresh Coriander. Do not stir, leave covered for 15 minutes before serving.

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