Ingredients

Method

• 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

Method

Ingredients

1. 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.
2. Heat the oil in a cast-iron pan over high heat. Brown the lamb, then remove from the pan.
3. 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.
4. 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.
5. 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.
6. 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.

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