Lamb Curry by Videojug Team

You will need


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■ 1 ½ kg leg of lamb
■ 1 tbsp coriander seeds
■ 2 tsp black peppercorns
■ 2 tsp cardomom seeds
■ 2 tsp cumin seeds
■ 0.5 cinnamon stick
■ 2 tbsp oil
■ 1 large onion
■ 2 garlic cloves
■ 2 tsp grated fresh ginger
■ 10 cm stem of lemon grass
■ 420 g can tomatoes
■ 500 ml water
■ 250 ml coconut milk


Serves:
6
Cooking Time:
1 hour 40 minutes


Step 1: Prepare the lamb

Cut off and discard the fat from the lamb.Carefully cube the lamb into 2.5 cm pieces.





Step 2: Prepare the spice mix

Use a mortar and pestle or a small blender to finely grind together the coriander seeds, peppercorns, cardamom, cumin, cloves and cinnamon.Set aside in a bowl.


Step 3: Brown the lamb

Pour the oil over a heated pan.Fry the lamb pieces until they are nicely browned on all sides.Work on three batches to avoid overcrowding the pan and transfer to a dish once cooked.


Step 4: Stir-fry the vegetables

Toss in the onions, garlic, and lemon grass.Stir fry the vegetables until the onions are translucent in color.Sprinkle in the spice mixture and continue to stir fry for another 3 minutes.


Step 5: Add the lamb

Add back the cooked lamb into the pan.Toss them together with the vegetable mixture.


Step 6: Add the remaining ingredients

Pour in the undrained can of crushed tomatoes, water and coconut milk.Bring the mixture to a boil.


Step 7: Let the curry simmer

Lower the heat to low setting.Gently simmer uncovered for 1 1/2 hours until the lamb is easily pierced by a fork.Stir the mixture constantly to fully combine the ingredients and avoid sticking to the pan.


Step 8: Serve the dish

Immediately transfer the lamb curry to a serving bowl.Serve hot.