Shredded lamb curry
Another excellent recipe that I have adapted slightly with standard cupboard ingredients! If you’re using the book this is my take on the salli boti. I love the acidic flavour of this which works so perfectly with the rich lamb. Save this and recreate!
Ingredients (4 people):
100ml vegetable oil
1 cinnamon stick
2 bay leaves
3 red onions, finely diced
1kg lamb leg/shoulder meat, chopped into 2-3cm chunks
10 cloves garlic, crushed
35g minced ginger (approx 2 inch piece)
2 tsp red chilli powder (Kashmiri or deggi merch if you can find it)
1 tsp turmeric
2 tsp salt
1 tin chopped tomatoes
40ml white wine vinegar (or distilled white vinegar if you have it)
35g dark brown sugar (or jaggery if you can find it)
1tsp garam masala
1. Add the oil, cinnamon and bay leaves to a large casserole dish and fry for 1 min until sizzling, add the red onions and cook for 30 mins on a medium heat or until caramelised and dark. Add the lamb and cook for 5 mins, then add the garlic and ginger and cook for another 5. Add the chilli powder, turmeric and salt and cook for 2 mins, then add the tomatoes and cook for 15 mins. The sauce should be rich and thick.
2. Add 200ml water and turn the heat to low, simmer for 90 mins or until the lamb is tender, stirring occasionally. Add a little water if you need to.
3. When the lamb is tender add the vinegar, sugar and garam masala and cook for 15 mins more on medium. Serve with rice or breads!