Tonka-Inspired Lamb Curry

  • Nigella seeds whole 45g Nigella seeds whole 45g - 0

    Nigella seeds whole 45g

    (5)
    $3.79
  • Cumin Seeds 50g Cumin Seeds 50g - 0

    Cumin Seeds 50g

    (4)
    $3.79
  • Coriander Seeds Whole 35g Coriander Seeds Whole 35g - 0

    Coriander Seeds Whole 35g

    $3.79

PREP TIME

20 minutes

COOK TIME

150 minutes

YIELDS

4

Ingredients

Directions

  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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