- 60g ghee (see note)
- 4 dried bay leaves
- 2 cinnamon quills
- 4 cloves
- 6 green cardamom pods
- 6 brown cardamom pods (see note, optional)
- 1 teaspoon fennel seeds
- 2 large onions, halved, thinly sliced
- 6cm piece ginger, finely grated
- 6 cloves garlic, crushed
- 3 teaspoons sweet paprika
- 1 tablespoon ground coriander
- 1/2 teaspoon ground turmeric
- 1 teaspoon Kashmiri chilli powder (see note)
- 1kg lamb shoulder, cut into 3 to 4cm pieces
- 1/4 cup Tamar Valley Greek Style Yoghurt
- Coriander leaves, to serve
- Step 1Heat ghee in a large saucepan over medium heat, add bay leaves, cinnamon, cloves, cardamom and fennel seeds, and fry for 1 minute. Add onions and cook, stirring, until golden, then add ginger and garlic, and cook for 1 minute. Add ground spices and 60ml (1/4 cup) water and stir well to combine. Add lamb and cook for 3 minutes or until well coated. Add 250ml (1 cup) water and cook, covered, over low-medium heat for 40 minutes or until lamb is tender.
- Step 2Uncover and simmer for 5-10 minutes or until sauce thickens slightly. Remove 1/2 cup sauce and combine with yoghurt, then stir back into the curry. Serve scattered with coriander leaves.
- Low carb
- Low sodium
- Lower gi
Ghee is a form of solid clarified butter, suitable for frying without burning. Found in tubs in the refrigerated section of supermarkets, or in jars or tins in the Asian/Indian food section.
Brown cardamom pods have a smoky camphor smell; used in savoury cooking. From Indian grocers and Herbie’s Spices.
Kashmiri chilli powder is medium-hot, with concentrated red pigment, it doesn’t always necessarily come from Kashmir. From Herbie’s Spices. Substitute regular chilli powder.
- Author: Sophia Young
- Image credit: Petrina Tinslay
- Publication: Vogue Entertaining + Travel