Note : Je fais aussi cette recette avec des cubes de porc.
- 2 kg lamb, cut into small pieces
- 2 big onions, thinly sliced
- 8 cm ginger, finely chopped
- 10 garlic cloves, finely chopped
- 1 tsp ground turmeric
- 4 tsp ground cumin
- 4 tsp ground coriander
- 1 tsp paprika
- 1 tsp red chili powder
- 1 tsp garam masala
- 8 cloves
- 6 cardamom pods
- 2 cinnamon quills
- 4 bay leaves
- 400g canned tomatoes, or 5 large tomatoes quartered
- Coriander (cilantro) leaves, to garnish
- Salt to taste
- Preheat the oven to 180 degree Celsius.
- Heat oil in a heavy bottomed casserole over medium heat. Fry onion until golden. Add in ginger and fry for few seconds. Add garlic and fry again for 2 minutes.
- Throw in the whole spices – cloves, and cardamom pods, and fry for few minutes. Now add the ground spices – ground turmeric, ground cumin, ground coriander, red chili powder, and paprika. Fry again for few minutes.
- Add the lamb pieces, and toss to coat. Add enough salt. Fry for 10 minutes. Stir occasionally to prevent the spices from sticking to the bottom of the pan. At this stage, you don’t need to cook the lamb. Now remove from flame.
- Add in the tomatoes, cinnamon quills, and bay leaves. Give it a good stir, cover it with lid, and pop it in the oven for 1 ½ hrs to 2 hrs. When cooked, the meat starts to fall apart.
- When lamb is nearly cooked, (about 10 minutes before taking it out of the oven) sprinkle it with garam masala, and add in a few sprigs of coriander leaves. Mix well. Leave it in the oven for another 10 minutes.
- If the sauce looks very watery when it comes out of the oven, place the curry over medium heat and cook for 5-10 minutes until reduced.
- Garnish with more coriander leaves. Serve with rice and mint yogurt.
- I cooked the lamb for 1 ½ hrs. When it came out of the oven, the sauce was thick and perfect.