Curry makes great bowl food, and it’s easy to serve without formal seating. This particular curry mix is made up of an assortment of spices, which requires a little planning and resourcefulness, but the beautifully fragrant result is worth the effort.
- 1 large onion, diced
- 1 tsp garlic, crushed
- 1.5kg lamb knuckle
- 1 tin good quality, plum tomatoes (400g)
- 2 heaped tsp ginger, crushed
- 1 tsp chilli, crushed
- 2 tbsp Worcestershire sauce
- 4 cups chicken stock (1 litre)
For the seasoning mix:
- 1 tbsp coriander seeds
- 1 tbsp cumin seeds
- 1 tsp caraway
- 1 tsp black peppercorns
- 1 tsp fenugreek
- 2 cardamom pods
- 1 cinnamon stick
- 1 clove
For the minted yoghurt raita:
- A handful fresh mint, chopped
- Half a cup cucumber, peeled and grated
- A handful fresh coriander leaves
- 1 tsp cumin seeds
- 500g double cream plain yoghurt
- Preheat your oven to 160°C.
- Using a pestle and mortar, grind the dry spices together to make the seasoning mix.
- In a heavy-based, oven-proof pot, fry the garlic and onions until soft and transparent.
- Season the lamb with salt, then brown it in the pot with Worcestershire sauce and the seasoning mix, ensuring the lamb is evenly coated in all the spices.
- Add the tomato, ginger and chilli and allow to simmer.
- Add the chicken stock until the liquid fully covers the meat and you have a good, saucy consistency.
- Place the lid on it and pop it into the oven for four to five hours. Stir the curry and check the liquid level every hour, as you don’t want it to dry out. If it needs more liquid, top it up with one cup of chicken stock at a time.
- In the meantime, prepare the raita. De-stalk and chop the mint and coriander leaves and mix this in with the yoghurt, cucumber and cumin seeds.
- Once the curry is cooked, serve with steamed basmati rice, a handful of shredded coriander and a side of minted yoghurt raita.