Lamb Dilpasand

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 2 1/4 lbs leg of lamb
• 5 ounces natural yoghurt
• 1 teaspoon ground turmeric
• 2 tablespoons poppy seeds
• 1 inch ginger, peeled and coarsely chopped
• 1 -2 fresh green chili, seed them for a milder flavour
• 1 lb onion
• 3 tablespoons ghee or 3 tablespoons butter
• 1/2 teaspoon chili powder (omit it for a fragrant rather than hot curry)
• 1 teaspoon paprika
• 1 teaspoon ground cumin
• 1 teaspoon garam masala
• 1 tablespoon tomato puree
• 1 1/2 teaspoons salt, to taste
• 6 fluid ounces water
• 10 ounces creamed coconut
• 2 tablespoons chopped cilantro

Recipe

• 1 trim the meat of fat, and cut into 1 1/2 inch cubes.
• 2 add yoghurt and turmeric, mix thoroughly and marinate for 4-6 hours or overnight in the fridge.
• 3 roast the poppy seeds in a dry pan over gentle heat until they are a shade darker.
• 4 cool.
• 5 place the ginger, garlic and green chillies in a blender or processor.
• 6 add 1 onion (from the specified amount), roughly chopped to the blender.
• 7 pulse until fairly smooth.
• 8 chop the remaining onions finely.
• 9 melt the butter or ghee over medium heat and fry the onions until golden brown.
• 10 this will take 10 to 12 minutes.
• 11 adjust the heat to low and add the chilli powder (if using), paprika, cumin and half a teaspoon of the garam masala (from the specified amount).
• 12 now add the liquidised ingredients and fry for 10 to 12 minutes, stirring frequently.
• 13 if the spices begin to stick during this time, sprinkle about a tablespoon of water at a time and as necessary.
• 14 add the meat mix, and adjust heat to medium high.
• 15 fry for 4 to 5 minutes stirring constantly.
• 16 add the tomato puree, salt and water, stir and mix, bring to the boil, cover and simmer for 45 minutes or until the meat is tender.
• 17 stir occasionally during the first half of cooking, but more frequently towards the end to ensure that the thickened gravy does not catch on the bottom of the pan.
• 18 grind the poppy seeds, and add to the curry along with the creamed coconut (cut into small pieces).
• 19 stir until the coconut dissolves, cover and simmer for 15 minutes.
• 20 stir in the cilantro leaves and the remaining garam masala and serve.