- 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
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.
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.