This rich lamb curry is about to make your winter so much better. Get out your finest spices and let’s get cooking!
BEULAH’S LAMB NECK CURRY
What you’ll need
4 red chillies, pounded
25g fresh coriander, finely chopped
2 tsp ground cumin
½ tsp black or yellow mustard seeds
1 tsp freshly ground peppercorns
1 tsp fennel seeds
¼ tsp ground cloves
1 tsp ground cinnamon
½ tsp grated ginger
3 cloves garlic, crushed
1 tbsp turmeric
12 curry leaves
2 bay leaves
1.5kg lamb neck pieces
3 medium onions, chopped
500ml boiling water
4 medium potatoes, quartered
6 ripe medium tomatoes, peeled and diced
1 tbsp garam masala
500ml chopped seasonal vegetables
Mix together the chillies, coriander, cumin, mustard seeds, peppercorns, fennel, cloves, cinnamon, ginger, garlic, turmeric, curry leaves and bay leaves. Rub the meat with this mixture and allow to marinate for at least 3 hours.
In a large, heavy-based saucepan, add the oil and heat on high. Brown the meat in batches, then return all of it to the saucepan. Add the onions and cover with a lid.
Cook for 20 minutes on low heat. Add the boiling water and salt, and cover partially with the lid. Simmer for 1 hour on low heat.
Add the potatoes, tomatoes and garam masala and simmer for a further 30 minutes, or until the potatoes are soft. You may need to add a little more water.
Add the vegetables and simmer until they are cooked through, and the consistency of the gravy is to your liking. Adjust the seasoning and serve.