In a week, my brother and sister-in-law are expecting a baby, but I'm off the the Edinburgh Fringe with Julia Croft and our show Power Ballad and will miss this very auspicious arrival. This means that for the past wee while I've been knitting and cooking frozen meals like a banshee so I can make sure the new parents are well fed and little Babby has a blanket to sleep tight in!
I couldn't leave without cooking this one, a favourite of our mother's recipes...
Mum's Lamb Curry
Feeds around 4-6
1.5 KGs of lamb shoulder cut into 4-5 cm chunks
1 cup plain, non-sweetened yoghurt mixed with 1 tsp turmeric & 1 tsp salt
4 cloves of garlic, finely chopped
1 inch of fresh ginger, finely chopped
2 onions, halved and sliced
1 400g can of tomatoes
3 Green cardamon pods, lightly crushed
4 whole cloves
1 tsp salt
1 tsp chilli powder
1.4 tsp coriander powder
1 tsp cumin powder
6 tablespoons of vegetable oil
Fresh Coriander to garnish
Marinade the lamb in the yoghurt, salt and turmeric mixture for at least 30 minutes if not a whole day.
Heat the oil in a heavy based pan over moderate heat. Add cardamon and cloves and when they start to smell awesome throw in the garlic and ginger to cook till golden, then the onions.
When the onions reach are lightly browned add the meat with all its marinade and bring to the boil, then lower heat and simmer while covered for 45 minutes or until tender.
Add in all the dry spices, salt, chilli, coriander and cumin and let them cook for a few minutes before adding in your tomatoes. Simmer uncovered for as long as you like until your gravy has reached the thickness you want it to. You can always add hot water if you want more and reduce it if you want less. I like going slow and low with the process.
Garnish with coriander. Serve with rice, yoghurt and pickles.