Avanis Lamb Curry adapted from Tonka restaurant
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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 own spice people twist on it. We hope you love it as much as we do!
Spices used in this recipe
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Black Cardamom Pods (Whole)
Product Description
Black Cardamom Pods impart a sweet earthiness and smoky undertones to recipes they are added to. Black cardamom has a distinctly more smoky, though not bitter, aroma, than green cardamom, with a coolness some consider similar to mint. This difference between the two varieties mean that black cardamom is not generally considered a suitable substitute for green cardamom, particularly in sweet dishes. Black cardamom pods can be 4 to 6 times the size of the small pods of the green cardamom. Black cardamom is most often used whole, whereas green cardamom is commonly used in both whole and ground varieties.
The Spice People carry cardamom in the form of these products: cardamom green pods whole, black whole cardamom and cardamom pods ground.
$3.45 -
Nigella Seeds Whole
Product description
Nigella seeds are a small and triangular exotic spice. The seeds are black and have a nutty sharp flavour and pungent aroma. Even tough they can be incorrectly called black sesame seeds or black onion seeds, these are completely different. They are widely used in Middle Eastern and Indian cuisine. They are most commonly used in Turkish bread and are used in the Indian five seed blend Panch Poran.
$3.45 -
Coriander Seeds Whole
Product description
Coriander seeds are obtained from the coriander (or cilantro) plant that belongs to the carrot and parsley family. They have a yellowish-brown colour and a spicy lemon flavour. The whole seeds are more often used in savoury dishes and are particularly good in dukkah and panch poran. They add a rich roasted flavour and are an essential curry spice in India and Middle Eastern cuisine as well as being used widely in Northern European cuisine.
The spice people carry these coriander as coriander leaf, coriander seeds ground and coriander seeds whole.
$3.45 -
Cumin Seeds Whole
Product description
Cumin seeds are an ancient and versatile spice that is a staple in countless kitchens across the world. Cumin has a khaki colour and peppery and nutty flavour with tangy citrus overtones. It is a key ingredient in curry making. Use in Middle Eastern, Indian, Spanish, and Mexican cooking.
$3.45 -
Star Anise Whole
Product Description
Star anise, is a star-shaped fruit that is considered an essential ingredient in Chinese duck and pork recipes. Its licorice-like flavour is similar to that of aniseed and fennel It has a sweet warm, clovey, liquorice flavour, and deep aroma. Used to add flavour to tea, soups, stir-fries and curries, while the ground star anise is a dominant ingredient in Chinese five-spice powder.
$3.45 -
Paprika Sweet- Spanish
Product description
Spanish paprika sweet is made from ground red pepper has a rich red colour while retaining a mild flavour which complements most savoury dishes. Due to its vibrant colour and full-bodied flavour it is used in many European and Indian dishes. It gives a subtle caramelised sweet warmth to dishes and it is a core ingredient in our North Africa Chermula.
$6.95 -
Chilli Flakes with seeds
Product description
Chillies are grown throughout the world and are used to add flavour and heat to many dishes. Dried chillies taste rather different to the fresh variety due to the caramelisation of the sugars that occurs during the drying process. They are used widely in Mexican, Asian, Indian and Italian dishes.
$3.45 -
Bay Leaves Dried Whole
Product description
Bay leaves are oval-shaped leaves from the Bay Laurel tree. They have a warm and pungent aroma with an aromatic and slightly bitter flavour. They are used in a wide variety of cuisines from around the world, from European to Indian and everything in between.
$3.45
Method
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).
Heat 80ml oil in a large saucepan over medium-high heat, add onion and sauté until caramelised (10-12 minutes). Set aside.
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.
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).
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
