Quoorma Lamb Curry

Name: Quoorma Lamb Curry
Yield: Serves 4
Ingredients: ½ teaspoon turmeric; 50 g/2 oz double cream; 25 ml/1 fl oz lemon juice; 1 teaspoon granulated sugar; 1 teaspoon black peppercorns; 1 teaspoon whole coriander seeds; 50 g/2 oz creamed coconut, grated; 1 level teaspoon whole cloves; 2 onions, sliced; 50 g/2 oz butter; 1 level teaspoon whole cardamom pods; 2 cloves of garlic, chopped; ½ tablespoon grated fresh root ginger; salt; 450 g/1 lb trimmed, boned shoulder of lamb

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Carved Angel Cookery Book

By Joyce Molyneux

Published 1990

About

This is a mild, aromatic curry, scented with the perfume of ginger, coriander and cardamom. What hotness it has comes from crushed black peppercorns, not the fiercer chilli peppers or powder.

Ingredients

450 g/1 lb trimmed, boned shoulder of lamb
½ tablespoon grated

Main course
Spicy
Gluten-free

Method

Cut the lamb into 4 cm/1½ inch cubes. Mix well with the ginger and a little salt. Melt the butter in a pan and sweat the onions and garlic for 5 minutes. Slit the cardamom pods and extract the black seeds.