Southern Lamb Curry Recipe
Fresh tender melt in the mouth lamb curry from the old days of the Empire and the railwayfication of southern India. Basic ingredients with a colonoscope of fresh herbs and spices.
Ingredients:
- 600g lean lamb, cut into pieces
- 1/3 pack Southern Railway masala (from a 3-pack masala pack)
- 1 tbsp yoghurt
- 2 tbsp sunflower oil
- 2 large onions, finely chopped (plus one additional onion, sliced)
- 1 tin (400g) chopped tomatoes
- 2 medium potatoes, peeled and cut into small chunks (optional)
- 1/2 cup water
- Fresh coriander, coarsely chopped
- 1 lemon
- Salt to taste
Instructions
1. Marinate the Lamb: Place the lamb pieces in a large bowl. Add 1/3 of the Southern masala pack, 1 tablespoon of yoghurt, and the sliced onion. Mix well to coat the lamb evenly. Cover and refrigerate overnight.
2. Brown the Onions: In a heavy pan, heat 1 tablespoon of sunflower oil over medium heat. Add the finely chopped onions and cook until they are golden brown and caramelised.
3.Add Tomatoes: Add the tinned chopped tomatoes to the pan. Cook for about 5 minutes until the tomatoes break down and integrate with the onions.
4. Seal the Lamb: In another pan, heat the remaining 1 tablespoon of sunflower oil over gentle heat. Add the marinated lamb pieces and cook until they are sealed, turning occasionally to ensure even browning.
5. Seal the Potatoes: Once the lamb is sealed, turn down the heat, add the potato chunks (if using) to the same pan, and cook until they are lightly browned and sealed. Cover with a lid to retain moisture and cook for about 20 minutes on low heat.
6. Combine Lamb with Sauce: Introduce the sealed lamb and potatoes into the onion and tomato sauce. Stir well to combine all ingredients.
7. Simmer: Add 1/2 cup of water to the pan. Reduce the heat to low, cover the pan with a lid, and let it simmer until the lamb is cooked through and tender, about 30-40 minutes. Stir occasionally and add more water if needed to maintain a thick gravy consistency.
8. Finish the Dish: Once the lamb is cooked, taste and add salt if needed. Turn off the heat.
9. Garnish and Serve: Add a generous scattering of fresh, coarsely chopped coriander. Squeeze fresh lemon juice over the curry to taste.
10. Serve: Serve the Southern Lamb Curry hot with buttery basmati or fresh naan.
Enjoy your rich and flavorful Southern Lamb Curry!