Indian lamb on the bone with pineapple-and-coriander raita

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Ingredients

For the curry
1 t coriander seeds
1 t cumin seeds
5 pods cardamom
3 cloves
1 t turmeric
2 T sunflower oil
700 g free-range lamb knuckles
2 onions, roughly chopped
1 T ginger, grated
5 cloves garlic, finely chopped
2 T garam masala powder
8 curry leaves
1 t saffron
2 red chillies, finely chopped
2 whole dried chillies
1 x 400 can g whole peeled tomatoes
4 potatoes, peeled and quartered
Salt and white pepper, to taste
1 T ghee (see cook's note)
20 g peanuts, lightly toasted
20 g Woolworths crispy onion sprinkle
cooked basmati rice, for serving
4 Woolworths frozen Indian plain rotis, cooked according to package instructions, for serving
For the pineapple-and-coriander raita, mix:
½ pineapple, peeled and diced
¼ cup coriander, roughly chopped
¼ cup double-thick yoghurt
1 lime, juiced

Cooking Instructions

Preheat the oven to 180°C. In a saucepan, dry fry the coriander seeds, cumin seeds, cardamom, cloves and turmeric over a medium heat for 2 minutes, or until lightly toasted. Grind until fine using a mortar and pestle.

Heat the oil in a cast-iron pan over high heat. Brown the lamb, then remove from the pan.

Reduce the heat and gently fry the onions in a little more oil until soft. Add the ginger, garlic, garam masala, curry leaves, saffron, chillies and ground spices and cook for 2 minutes.

Return the lamb to the pan and add the tomatoes. Cover with foil or a tight-fitting lid and simmer over a low heat for 1 hour.

Add the potatoes, and a little water if necessary, to the pan and cook in the oven for 30 minutes, or until the lamb and potatoes are tender. Season to taste.

Melt the ghee in a saucepan and mix in the peanuts and crispy onions. Pour over the jasmine rice. Serve the curry with the pineapple and-coriander raita, basmati rice and rotis.

Cook's note:

The cool, fresh and fruity raita is the perfect foil to the heat of this Durbs-style curry and also makes a great dip for poppadoms.

To ghee or not to ghee?

Ghee is the clarified butter used in Indian cooking, which can be heated to a higher temperature and gives dishes a distinct flavour. To make ghee, simmer melted butter for 5–10 minutes; it will foam, bubble and foam again. When this happens it is ready. Pour through a piece of muslin cloth, cool and store in a sealed jar in the fridge.

Browse more Indian recipes here.