This is a proper tasty curry. It’s probably not the most authentic given the baking in the oven and the thickening of the sauce with cornflour but it is damn delicious and the oven spell tenderises the meat beautifully.
Lamb leg is an excellent choice for curry as it contains enough fat, which when slowly cooked becomes deliciously tender without being too unhealthy or gristly like some other cuts.
- 3 Tbsp garam masala
- 1 Tbsp Kashmiri chilli powder
- 1 Tbsp turmeric
- 5kg lamb leg, cut into 1 inch cubes
- 3 Tbsps ghee, butter or vegetable oil
- 3 onions, finely chopped,
- 6 cloves
- 3 cardamon pods, split
- 2 cinnamon sticks or cassia bark
- 7 cloves garlic, grated
- A knob of ginger, grated
- 2 fresh green chillies, deseeded for a milder flavour and split lengthways
- Cornflour roux (optional)
- 250g baby spinach
- Salt and freshly ground black pepper
- Place half of the garam masala, chilli powder and turmeric in a large bowl with a generous amount of salt and pepper and stir in the lamb chunks to coat. Set aside.
- Heat the butter or oil in a large oven proof casserole dish over a medium heat. Add the onions and stir regularly for about 10 minutes until meltingly soft and coloured.
- Add the cloves, cinnamon, cardamom, garlic and ginger, increase the heat a little and fry for a further 2 minutes, stirring regularly. Add the remaining ground spices and the green chillies. Increase the heat to maximum and tip in the marinated meat, scraping in any spice left in the bowl. Fry and stir constantly. Pour in 500ml water, stirring as you add. Bring the liquid to the boil before covering and placing the curry in the oven pre-heated to 180C for 1-1 ½ hours until the lamb is meltingly tender.
- Add a little cornflour roux (2 tsp cornflour mixed with a little water) to the curry if a thicker consistency is desired. The curry will be quite thin at this point. Put the casserole dish on the hob and thicken the curry. Add the spinach and the curry is ready as soon as the spinach has wilted.