I like to make this from time to time and now that the rainy season is here, I like to have hot, comforting food like this around. I came up with the idea after watching Jamie Oliver make a really yummy looking curry a while ago on TV. I know there are lots of different ways to make a curry but I find this to be the easiest and most consistent method for me when making a curry with red meat. I use a slightly different method with chicken and seafood – I will try to find photos and blog about that another time.
Here are some pictures below. Basically, I season up the meat really well, leave it to marinade for a few hours, seal it in the pan, pour over the liquids, and then leave it to slow cook. Normally, I would serve this with coriander leaves as a garnish on the curry, but I decided to mix the coriander in with the veggies in the rice. This meal takes about 3 hours to make, but don’t let that discourage you. It means you have plenty of time to get on with other things. Here are a few pics, along with instructions and where to buy ingredients.
The lamb, coriander and basil can be found at Shoprite, Spar Lekki, and sometimes Goodies but the first two are more consistent in their supply. Cardamom pods, I have not yet found in Lagos, so I bring mine in from London, but I will keep looking and let you know if I find it anywhere. Everything else can be found in your regular supermarket.
- Chop lamb into manageable chunks and mix with the chopped onions, ginger, garlic, fresh coriander and basil.
- Add the spices shown in the picture above – garam masala, cardamom pods, cumin, coriander, mixed spice, black pepper, white pepper, two different curry powders. I use about a teaspoon of each powder, slightly more for the curry powder and about 6 aromatic cardamom pods.
- Then add one cooking spoon full of oil. Be generous with the seasoning as this is where the flavour of the dish comes from and it saves you having to do it later.
- Maggi cubes never hurt anyone. Fling a couple of those in, mix, and then leave the mixture to marinade for up to 2 hours, but if you have only a short time, then 30 minutes will have to do.
- Now take a large pot, and put it on the fire and turn up the heat. Don’t put anything in the pan, just heat it dry. Remember there is oil on the lamb already.
- When the pan is smoking hot, put in the marinaded lamb, along with all the slurry. Let the meat seal for about a minute, and then turn it over to seal the other side.
- With the outside is nicely charred and the meat still raw on the inside, pour over the blended or chopped tomatoes, and add the same quantity of water and stir in well, making sure to incorporate all the yummy bits that may have be hiding in the bottom of the pan.
- Then turn the heat right down, cover, and leave to simmer until the lamb is tender and falling off the bone.
- You shouldn’t need to season much, but make a few adjustments to the flavour if you want to.
- Cook until the curry is thick and fragrant.
- Turn the heat off and immediately pour over a can of coconut milk. Stir and leave to meld for 10 minutes before serving.
- Serve with basmati rice or naan bread or both, and then garnish with fresh coriander leaves if you have any left. Here, I chose to put the extra coriander in the rice.