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Slow-Cooked Lamb Curry

Slow-Cooked Lamb Curry

By OcadoLife
Published on 12 October 2022
Food stylist and writer Sonali Shah says it’s well worth taking the time to blend your own spice mix for her recipe for Rajasthani laal maas or Slow-Cooked Lamb Curry, as it results in layer upon delicious layer of warming, aromatic, spicy notes. Serve the curry garnished with coriander and with naan, or steamed rice, on the side.
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Time and servings

5 hrs 5 minsTotal time
6Servings
35 minsPrep time
4 hrs 30 minsCooking time

Ingredients

  • 200 g of natural yoghurt
  • 1 tbsp of ground cumin
  • 1 tbsp of ground coriander
  • 2 tsp of salt
  • 1 tsp of ground turmeric
  • 3 tsp of kashmiri chilli powder
  • 2 840g packs lamb shanks or 2 x 450g packs diced lamb
  • 12 green cardamom pods
  • 6 bay leaves, broken into small pieces
  • 2 cinnamon sticks, broken into small pieces
  • 2 tbsp of cumin seeds
  • 2 tbsp of coriander seeds
  • 2 blade mace, broken into small pieces
  • 1 tsp of black peppercorns
  • 20 cloves
  • 25 g of ancho chillies, trimmed, seeds removed
  • 2 tbsp of vegetable oil, plus a drizzle
  • 2 tbsp of ghee
  • 3 onions, peeled and finely sliced
  • 5 cm of piece of ginger, peeled and roughly chopped
  • 8 garlic cloves, crushed or grated
  • 3 tbsp of tomato purée
  • 1 tsp of chilli powder, to taste
  • 1 handful of coriander, leaves picked, to serve
  • 6 naan, to serve

Method

  • Step 1

    In a large bowl, combine the yoghurt, ground cumin and coriander, salt, turmeric and 1tsp kashmiri chilli powder. Add the lamb, rub until well coated, then cover and set aside at room temperature for at least 1 hr or ideally overnight in the fridge.

  • Step 2

    Preheat the oven to 160°C/140°C fan/gas 3. Heat a large casserole or heavy-bottomed, lidded ovenproof pan over a medium heat. Add the cardamom pods, bay leaves, cinnamon sticks, cumin and coriander seeds, mace, peppercorns and cloves and cook for 2-3 mins, until fragrant, then remove to a plate to cool.

  • Step 3

    Return the casserole to the heat; add the ancho chillies for 2-3 mins until softened. Remove to a heatproof bowl; cover with 200ml boiled water; set aside.

  • Step 4

    Return the casserole to a high heat with a drizzle of oil. Reserving the marinade, add the lamb and sear in batches for 3-4 mins, turning regularly, until browned all over. Set aside.

  • Step 5

    Wipe out the casserole, then return to a medium heat. Add the oil, ghee, onions and some salt. Cook for 10-12 mins or until softened and caramelised.

  • Step 6

    Meanwhile, finely grind the toasted spices in a spice or coffee grinder (or use a pestle and mortar) and put 1 heaped tbsp into a food processor. Blitz with the ginger, garlic, tomato purée, the chilli powder and remaining 2tsp Kashmiri chilli powder and soaked ancho chillies, plus 6tbsp of their soaking liquid, until you have a smooth paste.

  • Step 7

    Once the onions are starting to caramelise, add the paste and cook for 2 mins or until fragrant, then add 300ml water. Return the lamb to the pan with the reserved marinade and stir to combine. Cover and cook in the oven for 3-4 hrs until the lamb is very tender and falling off the bone. Alternatively, cook in a slow-cooker on high. For both methods, stir once every hour.

  • Step 8

    Garnish with coriander and serve with rice and/or naan. Leftovers will keep for 3-4 days in an airtight container in the fridge. Reheat thoroughly.