Ingredients.
1.5kg lamb leg chops cut into bite size pieces. Leave bones on for added flavour. Trim some fat if you want but I think fat = flavour
1Tbsp cooking oil
10 whole cloves
6 cardamon seed pods
1 tsp cumin seeds
a few broken up cinnamon sticks
2 onions chopped
2 Tbsp garlic and ginger paste
1 and 1/2 tsp salt
2 tsp coriander powder
1 tsp cumin powder
1 tsp tumeric powder
2 tsp masala powder (Your choice. I like mother in law or Leaf).
1 and 1/4 tsp chili powder or more if you like hotter
1 can coconut milk
1 packet of mixed vegetables (Carrots, beans, baby marrows and butternut were in mine from WW) I avoid potatoes as they do not freeze well and there are always leftovers.
Method
Heat pot on the fire or gas and add oil. When this is hot, add onions, cloves, cumin seeds, cardamon pods and stick cinnamon and cook for about 5 minutes until onions are soft and starting to brown.
Add meat to the pot, stirring occasionally to ensure even browning.
Add garlic and ginger paste and salt and cook for a further 5 minutes, stirring to ensure even coating.
Add the rest of the dry spices and cook into the meat stirring quite a bit for about 10 minutes. This is the secret trick told to me by an Indian work colleague to avoid the curry giving you heartburn.
Add the tin of coconut milk and reduce heat and simmer for an hour.
If the sauce is too runny, leave the lid off or ajar for it to reduce.
Add the vegetables on top of the meat. Do not stir and cook for another hour with the lid on.
Remove lid and check for seasoning and consistency. Should be o.k. if you have used enough salt.
Sir the vegetables into the curry and serve with rice.
