This is a fantastic curry, and not for the faint hearted, lovers of mild curries need not apply this is the real McCoy and needs to be cooked long and low without taking your eye off of it for too long, its strong on Chillie hot hot hot. This curry not only tastes the part, it looks it too with a rich thick sauce that will have you stretching for the naan to mop the plate…yum yum
It’s a fairly easy to assemble dish even though there is quite a long list of ingredients, but it should be noted most of these amount in reality to the spices you will need to use, and it should be noted that these are traditionally a local blend to Maharashtra, and this is truly a dish that stays true to its roots, and for this reason only you won’t find it on your local curry house menu, mores the pity.
This recipe will easily feed six and will take about 45 minutes to prepare and about 2 hours to cook it out
3 teaspoons coriander seeds
3 teaspoons cumin seeds
1 teaspoon cloves
1 teaspoon whole black peppercorns
1 teaspoon ground star anise
1 cinnamon stick
4 teaspoons desiccated coconut
200ml / 7fl oz vegetable oil
225g / 8oz chopped onions
1 tablespoon Ginger Paste
1 tablespoon Garlic Paste
1kg / 2.25 lb lamb, cut into 2.5 cm / 1 inch cubes
3 teaspoons chilli powder
1 teaspoon ground turmeric
chopped coriander, to garnish
The first thing to do here is to dry roast all of the whole spices, the ground star anise and the coconut roasting them lightly or a few minutes in a dry frying pan should do that or just long enough for the aromas to burst forth, transfer to a grinder or pestle and mortar and grind down to a fine powder…..
heat the oil in a large pan over a medium heat , add the onions and stir fry for about five minutes or until they turn a light golden brown; now you can add the garlic and ginger pastes and fry well for at least another two minutes.
Add the lamb to the pan and fry for about 5 minutes at which point you can add the chilli powder, turmeric and tomatoes finish off by seasoning with a little salt
Fry for a further five minutes or so then add all of the ground spices and about 250ml of water . Reduce the heat and cook for between 60 t0 90 minutes as a minimum, or until the meat is melt in the mouth tender, dont be afraid to cook this longer the meat will benefit from the extra time and you wont harm the curry as a whole; just add a little more water if needed.
Garnish with some chopped Coriander and serve