Slow cooked lamb pepper curry

Slow cooked lamb pepper curry

Recipe below!

This is the BEST peppery, spicy and tender lamb curry based around a Dishoom recipe. It takes a bit of time in terms of prep but it has a long and slow cooking time where you hardly need to do anything. It is so worth it as is DELICIOUS. Save and recreate!

Ingredients (serves 4):
400g lamb stewing meat, chopped into 3-4cm pieces
Marinade:
1 tbsp veg oil
40g garlic and ginger paste
1 tsp turmeric
Spice mix (this makes about 30g, only 15 is needed for the recipe but you can store the rest):
1 cinnamon stick (small)
3 dried red chillis
20g coriander seeds
10g black peppercorns
1 tsp fennel seeds
1 clove
6 dried curry leaves
Curry:
50ml veg oil
0.5tsp mustard seeds
12 dried curry leaves
3 dried red chillis
1 large red onion diced finely
30g of ginger and garlic paste
1 tsp deggi merch (or standard) chilli powder
1 tsp ground black pepper
1/2 tin chopped tomatoes
Handful chopped coriander

Method:
1. Mix the lamb with the marinade ingredients and leave in the fridge for 2 hours.
2. Put the spice mix ingredients in a large pan and turn the heat on. Slowly heat until fragrant, then remove, cool, crush in a pestle and mortar and set aside.
3. Make the curry. Add the oil to the pan, then the mustard seeds, curry leaves and chillis and cook until the mustard seeds start to pop. Add in the onion and cook for 20 mins or until they turn dark brown.
4. Add in the ginger and garlic paste and cook for 5 mins.
5. Add the chilli powder, 1.5 tsp salt, turmeric, pepper, and 15g of spice mix. Cook for 2 mins, add 50g water and mix. Turn the heat to low and cook for 10 mins, stirring.
6. Add the tomatoes, cook for 25 mins, adding water if needed. Add the lamb and 200ml water. Simmer for 2 hours. Top up with water if needed and stir every now and again.
7. Serve with rice, naans or other breads. If you like you can top with crispy curry leaves or dried chillis.

24 thoughts on “Slow cooked lamb pepper curry

  1. Can’t wait to make this!!! Looks so delicious!! And your photography is so vivid – I can almost smell that curry

  2. For real…that looks stunning. I’ve saved and will come back to this wonder if it would work well with goat too?

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