Stranger Foods

House lamb curry

Serves 4 | Prep 10 mins | Cook 1 hr 30 mins

Every Indian home needs an all-guns-blazing rich meat curry. Ordinarily we would only ever cook lamb on the bone, and hence in Mowgli we add marrow bones in for the long simmer. A luxurious richness is brought with the aromatic spicings and I added a sweet headiness by including ground anise and prunes, which turn to a thick, sweet mass in the pan. I love using rotis to mop up the deep, sweet juices.

Source: Mowgli Street Food

Ingredients

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Imperial

x0.5

6 tbsps vegetable oil
1 large white onion, cut in half and thinly sliced
7½ cm fresh root ginger, peeled and grated
4 cloves garlic, minced
800 g lamb leg, diced
¼ tsps ground turmeric
¼ tsps chilli powder
200 g canned chopped tomatoes
1 tsp star anise powder
1 tbsp ground cumin
1 tbsp ground coriander
1 tsp ground cinnamon
3 pods green cardamom
4 cloves
125 g prunes
200 g canned chickpeas / garbanzo beans, drained and rinsed
2 tsps salt
2 tsps sugar
1 small bunch fresh coriander / cilantro, leaves and stalks chopped
1 green chilli, deseeded and thinly sliced
Rotis, to serve

Instructions

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°F

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Put the oil in a large heavy pan and set over a medium-high heat. When hot, add the sliced onion, ginger and garlic and fry for or until the onion has softened and turned golden brown.
With the heat still on medium-high, add the diced lamb, ground turmeric and chilli powder and fry for , until the lamb is browned all over.
Next add the chopped tomatoes, 500 ml water, star anise powder, ground cumin, coriander, cinnamon, cardamom and cloves. Bring up to the boil, then reduce the heat to low and simmer gently, partially covered, for .
Add the prunes, chickpeas, salt and sugar and continue to simmer for a further or until the lamb is cooked through and tender. Finish by stirring through the fresh coriander and green chilli just before serving with fresh rotis.

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