Avanis Lamb Curry adapted from Tonka restaurant

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About this Recipe

Cooking Time

150

Prep Time

20

Cuisine

  • Indian

Serves

4

cooking style


Stove Top
Marinade

PROTEIN / DIET


LAMB

Not long ago we were lucky enough to learn this signature dish from owner and executive chef at Tonka, Adam D’sylva. We’ve adapted the recipe and put our spice people twist on it. We hope you love it as much as we do!

Ingredients

  • 7 fresh garlic cloves, crushed
  • 1.5 tsp finely grated ginger
  • 1 kg boneless lamb neck forequarter, cut into 3cm cubes
  • 1 tbsp plain yoghurt
  • 70 ml vegetable oil
  • 2 Spanish onions, finely sliced
  • 1 tbsp White Poppy Seeds
  • 1/2 tbsp Nigella Seeds
  • 1/2 tbsp Cumin Seeds
  • 1/2 tbsp Coriander Seeds
  • 1 Whole Cloves
  • 1 Cardamom Black Pods
  • 2 Star Anise Whole
  • 2 Bay Leaves
  • 1 stick Whole Cinnamon
  • 1/2 tbsp Chillies Crushed
  • 1/3 tbsp Sweet Paprika
  • 350ml chicken stock
  • 50 g shredded coconut
  • 10 fresh garlic cloves, crushed
  • 2 tsp finely grated ginger
  • 2 kg boneless lamb neck forequarter, cut into 3cm cubes
  • 2 tbsp plain yoghurt
  • 150 ml vegetable oil
  • 3 Spanish onions, finely sliced
  • 1 tbsp White Poppy Seeds
  • 1 tbsp Nigella Seeds
  • 1 tbsp Cumin Seeds
  • 1 tbsp Coriander Seeds
  • 2 Whole Cloves
  • 2 Cardamom Black Pods
  • 4 Star Anise Whole
  • 3 Bay Leaves
  • 1 stick Whole Cinnamon
  • 1 tbsp Chillies Crushed
  • 1tbsp Sweet Paprika
  • 700ml chicken stock
  • 50 g shredded coconut

Method

  1. Pound 4 garlic cloves and ginger with a mortar and pestle to a smooth paste (adding a little water to loosen if necessary), then combine with lamb and yoghurt in a non-reactive container, season to taste and mix well. Cover and refrigerate to marinate (overnight).
  2. Heat 80ml oil in a large saucepan over medium-high heat, add onion and sauté until caramelised (10-12 minutes). Set aside.
  3. Dry-roast the seeds, cloves, cardamom, 4 star anise and 3 bay leaves until fragrant (3-4 minutes). Transfer to a blender, add reserved onion, coconut and remaining garlic and process to a smooth paste, then set aside.
  4. Heat remaining oil in a saucepan over medium-high heat, add lamb in batches and brown all over (3-5 minutes), then set aside. Add cassia bark, remaining star anise and remaining bay leaves to pan and stir-fry until fragrant (30 seconds), then add the spice paste and stir-fry until oil splits (3-5 minutes). Mix in chilli powder and paprika, then add lamb and stock, bring to a simmer and reduce heat to low. Cover and cook, stirring occasionally, until lamb is very tender and sauce is thick (2-2¼ hours).
  5. Meanwhile, for pomegranate raita, combine ingredients in a bowl, cover and refrigerate until required.

    Season the curry to taste with sea salt, scatter with coconut and coriander, then serve hot with steamed basmati rice and pomegranate raita.

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Alternatively, you can conveniently buy online on our website. Simply follow the respective links on the Shop tab.

You have two options to access our FOTW range. We stock our new range in a series of grocers around the country. To find your nearest stockist, Click Here to visit our Find us in your favourite store page and simply enter your postcode or suburb to find a stockist closest to you.

Alternatively, you can conveniently buy online on our website. Simply follow the respective links on the Shop tab.

You have two options to access our FOTW range. We stock our new range in a series of grocers around the country. To find your nearest stockist, Click Here to visit our Find us in your favourite store page and simply enter your postcode or suburb to find a stockist closest to you.

Alternatively, you can conveniently buy online on our website. Simply follow the respective links on the Shop tab.


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