Peshawar Lamb Curry

By tonyglib

Ingredients

• 4 tbsp sunflower oil or olive oil or ghee
• 1 piece of cinnamon stick
• 5 green cardamom pods
• 5 cloves
• 2 bay leaves
• 1 lb boneless leg of lamb, cut into 1-inch cubes
• 1 large onion, finely chopped
• 2 tsp garlic paste
• 2 tsp ginger paste
• 1 tbsp tomato paste
• 1 tsp ground tumeric
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1/2 cup thick plain yogurt
• 1/2 tsp chilli poweder
• 2 tsp chickpea flour or cornstarch
• 2/3 cup warm water
• 1 tbsp chopped fresh mint leaves
• Indian bread to serve

Details

Servings 4
Preparation time 20mins
Cooking time 80mins

Preparation

Step 1

In a medium saucepan, heat the oil over low heat and add the cinnamon, cardamom, cloves, and bay leaves. Let them sizzle for 25-30 seconds, then add the meat, increase the heat to medium-high, and cook until the meat begins to brown and all the natural juices have evaporated.

Add the onion and garlic and ginger pastes and cook for 5-6 mins, stirring frequently, then add the tomato paste, tumeric, coriander and cumin. Continue to cook for 4-5 mins.

Whisk together the yogurt, cornstarch flour, and chili powder and add to meat. Reduce the heat to low, add warm water, cover, and simmer, stirring frequently to make sure that the sauce does not stick to the bottom of the pan, for 50-mins, until the meat is tender. Simmer, uncovered, if neccessary to thicken the sauce to the desired consistency.