House Lamb Curry

Name: House Lamb Curry
Prep time: 10 min
Cook time: 1 h 30 min
Total time: 1 h 40 min
Yield: Serves 4–6
Cuisine: Indian
Ingredients: 1 large white onion, cut in half and thinly sliced; 1 small bunch of fresh coriander/cilantro, leaves and stalks chopped; 7.5 cm/3 inch piece of fresh root ginger, peeled and grated; Rotis, to serve; 2 tsp sugar; ¼ tsp ground turmeric; 6 tbsp vegetable oil; 200 g/7 oz canned chickpeas/garbanzo beans, drained and rinsed; 2 tsp salt; 1 tbsp ground cumin; 1 tbsp ground coriander; 200 g/7 oz canned chopped tomatoes; 1 tsp star anise powder; ¼ tsp chilli powder; 4 cloves; 3 green cardamom pods; 1 tsp ground cinnamon; 125 g/4 oz prunes; 4 garlic cloves, minced; 1 green chilli, deseeded and thinly sliced; 800 g/1 lb 12 oz diced lamb leg

Preparation info

Serves
4–6

Difficulty
Medium
Ready in
1 hr 40

Appears in

Mowgli Street Food

By Nisha Katona

Published 2018

About

Every Indian home needs an all-guns-blazing rich meat curry. Ordinarily we would only ever cook lamb on the bone, and hence in Mowgli we add marrow bones in for the long simmer. A luxurious richness is brought with the aromatic spicings and I added a sweet headiness by including ground anise and prunes, which turn to a thick, sweet mass in the pan. I love using rotis to mop up the deep, sweet juices.