Indian cuisine may just be one of my favorites. All the spices and aromatics, the fluffy basmati rice and naan, omg. I crave it all the time, but it can be daunting to make at home with a limited spice cabinet. A few spices can go a long way so I suggest investing in them! I got this recipe from Krumpli.co.uk, check them out! A kitchen scale, if you have one, is super helpful for this recipe!
- 14 oz/400 g Lamb
- 3.25 fl oz/ 100ml Natural Yogurt (I used Greek Yogurt)
- 30 g / 1 oz Ginger
- 30 g / 1 oz Garlic
- 1 Star Anise
- 6 Green Cardamom Pods
- 4 Cloves
- 1 TSP Black Pepper Corns
- 2 TBSP Cooking Oil
- 150 g Onion, diced
- 1/2 TSP Ground Cumin
- 1/2 TSP Ground Cinnamon
- 2 TSP Chili Powder
- 1 TSP Ground Coriander
- 1 TSP Ground Turmeric
- 1/2 TSP Salt
- 2 TBSP Tomato Puree
Let’s Get Cooking
Cut the lamb into small cubes and place into a bowl. Add in the yogurt, and allow the lamb to marinate for about 8 hours, maximum 24 hours.
A couple hours before the lamb is ready to cook, blitz together garlic + ginger + a little water to make a paste. Mix half of this paste, in with the lamb and yogurt and let it marinate.
When you are almost ready to cook, prep the onions, dicing them.
In a dry pan add cardamom pods + black peppercorns + cloves + star anise. Toast the spices on med-high heat for about 3-4 minutes
Once the spices are toasted, grind them in a mortar and pestle, or a coffee grinder
Using the same pan, reduce the heat and add cooking oil. Once the oil is warm add in the ground up spice mix and let cook for about 30 seconds.
Add in the onions + ground cumin + ground cinnamon + remaining garlic/ginger paste. Cook until golden brown, about 10-15 min
Add in the lamb and yogurt marinate along with chili powder + turmeric + ground coriander + salt. Cook for about 10 minutes, moving the lamb around the pan.
10 minutes in add the tomato puree and about 75 ml of water and stir
Reduce the heat to low and allow to simmer for about 25 minutes.
Serve with basmati rice and naan!
Made with Love,