You know the question about ‘what would be your last supper?’. I don’t like this question. I find it impossible to answer as I love all kinds of food. How can I limit it to one type of dish? However, if I could have a Top 5, then Ma’s lamb curry would definitely make the cut. I love the taste of the soft, succulent lamb with the rich, smooth and aromatic gravy. Oh and the potatoes. They are a must. They have to be soft and completely soaked in the gravy. Mmm. The recipe below has a Bengali/Kashmiri slant. Ingredients such as the cashew paste, fennel, and the garam masala composition give the curry a more delicate, aromatic flavour versus the spicy lamb curries more commonly eaten. Check out a great book which beautifully describes the history and differences of Indian regional cooking called ‘Eating India’ by Chitrita Banerji. Ok back to the lamb curry.
Ingredients (for 4 people):
- 1 kg lamb (shoulder or lamb) chunks
- Potatoes (waxy), peeled and cut to similar size of the lamb pieces. Dima used to make small cuts in the potatoes for maximum gravy + flavour absorption!
Marinade:
- 150g plain yoghurt
- 1.5 inch ginger, grated
- 1.5 onions, grated
- 4 garlic cloves, grated
- 2 tbsp cashew paste
Other
- 1/2 onion, finely sliced
- 3 tsp ground coriander
- 2 tsp ground cumin (less than the coriander because it has a much stronger flavour)
- 1.5 tsp ground fennel (this is a very Kashmiri touch)
- Chilli powder
- Kashmiri/Bengali garam masala (2 inch cinnamon, 4 green cardamom, 5 cloves, 0.5 tsp nutmeg – all powdered and mixed together)
- 1/5 tsp sugar
- 2 tbsp oil
Pre-prep
– Soak about 15 cashew nuts in milk for approximately 2 hours. When soft, grind them up in a grinder to make a smooth paste
Method
- Marinade the lamb in the yoghurt and the juices of the ginger and onions. Ma only uses the juice so the gravy doesn’t become too chunky and overpowering. Then add the cashew paste. Let the marinade sit for at least 30 minutes. Obviously longer the better and the marinade can be left overnight for more special occasions
- After the lamb has been marinated, add the coriander, cumin, fennel and chilli powder to the mixture
- Heat the oil in a pot
- Add sugar to lightly caramelise for colour and flavour
- Put in the chopped onion. Saute until soft and lightly browned
- Put in the meat. Toss around a couple of times so all the pieces get coated with the oil, onion and sugar
- After, 5-10 minutes, reduce heat and cover with lid.
- Keep checking the softness of the lamb but this should take approximately 1 hour
- Half-way through cooking, put in the potatoes and give it a good stir
- When the lamb is nearly cooked, add a little boiling water if the mixture needs more gravy
- Season and cook for another 15-20 minutes
- Add 2tsp of the gravy and ghee to the garam masala. Mix together and pour over the curry. Stir
- Serve with rice and sprinkle over some chopped coriander and flaked almonds for an added flourish
Bon apetit!
NB: For a low-fat version, make the curry the day before. Leave to cool in the fridge. The next day, the fat will have solidified on the top. Just scoop out the layer of fat with a spoon and there you have it: a lower(ish) fat version of the curry to enjoy.
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