Cracking Lamb Curry

Serves 4
500gm            Lamb shoulder off the bone cut into 5cm pieces
100 ml            Ghee or butter
6 cloves          Garlic
3cm pc           Ginger
600gm           Red onion roughly cut into 6 pieces
500gm           Natural yoghurt
1 tsp               Turmeric
4 tsp               Coriander seeds
2 tsp               Cumin seeds
1/2 tsp           Cloves
10cm pc        Cinnamon
8                      Kashmiri chili’s (dried)
1 tsp               Black peppercorns
6                      Cardamom pods
1tbsp              Salt
1 cup              Water
1 jar                Lynwood nectarine chutney

Roast all the spices in a wok or dry pan for 3 minutes or until fragrant then add to spice grinder or pestle and mortar

In a deep pan, fry off all the onions in the ghee for 3 minutes then add the roasted spices along with the turmeric and fry for a further 3 minutes. Add the lamb, yoghurt, water and salt and bring to the boil. Cover with a lid and simmer for 2 hours. Remove the lid and simmer for a little longer to reduce if there is too much liquid.

Serve with basmati rice, Lynwood nectarine chutney and chopped coriander. This really is one of my favorite curry’s. Mildly spicy and very easy to do.