Seekh Lamb & Vegetable Curry

Seekh Lamb & Vegetable Curry

 

Prep time: 10 mins

Cook time: 30 mins

Serves: 4-6

 

 Maharaja Spice Box ingredients:

  • 2 tsp garam masala
  • ½ tsp asafoetida
  • 8 cardamoms, bruised with the back of a knife
  • 1 tbsp Kashmiri Chilli powder
  • 1 ½ tsp turmeric
  • 1 tsp coriander powder
  • 1 tsp cumin seeds
  • 5 cloves

Other Ingredients

  • 500g lamb, cut into 3 cm chunks
  • 2 large potatoes, cut into 2-3 cm cubes
  • 3 carrots, chopped into 2 cm pieces
  • 3 tbs tomato paste
  • 3 tbsp oil
  • 1 large onion, finely chopped
  • 6-8 cloves of garlic, finely chopped
  • 1-inch piece of ginger, julienned
  • 50g butter, chopped
  • 4-6 green bird’s eye chillies
  • ½ tsp pepper
  • 1 tsp salt
  • 1 cup of fresh coriander, roughly chopped (for garnish)
  • 2-3 tbs of plain yoghurt (optional)

 

Method

  1. Add all the ingredients into a bowl and mix well, ensuring the lamb is coated in the other ingredients. Cover and marinate in the refrigerator for between 1 hour and 1 day.
  2. On a medium flame, heat some oil in a large, heavy-based pot.
  3. When hot, add all the marinated ingredients, stirring well.  Leave in the pot for 5 mins.
  4. Add 2 cups of water, close the lid and let simmer for 20-30 mins, until the lamb and vegetables are tender and cooked through.
  5. Mix in an additional dollop of plain yoghurt for extra creaminess, salt to taste, garnish with chopped coriander and serve with rice and a wedge of lime.
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