Make Anjula Devi’s Lamb Curry

PREP: 20 Minutes
COOK: 105 Minutes
SERVES: 4-6

This is a dish I used to make with my Dad as a little girl. We used fresh gooseberries from our back garden. It’s a delicious combination of fresh British garden produce and Dad’s Indian culinary wisdom.

Ingredients
450g cubed mutton or lamb (shoulder is a good cut)
200 grams of good thick plain yogurt
Juice of one fresh lemon
3 tbsp vegetable oil
1 tsp roasted cumin seeds
1 tsp roasted nigella seeds
1 tsp roasted mustard seeds
1 tsp crushed & roasted coriander seeds
4 green cardamoms, slightly bashed
1 black cardamom, bashed
1 small piece of cassia bark
2 cloves
1 bay leaf
2 medium sliced onion chopped finely
1 tsp turmeric powder
4  Kashmiri chillies crushed
1 tsp  of TRS kasuri methi
1 tbsp finely chopped fresh ginger
6 cloves of garlic, finely chopped
1/2 can of TRS chopped tomatoes
1 tsp jaggery
300ml water
200g amla (gooseberries)
6 fresh curry leaves
salt to taste
1 teaspoon garam masala
Small bunch of fresh coriander, chopped

Method 

Place the lamb in a large bowl (preferably one with a lid) add the yogurt & fresh lemon juice, mix well, cover & place in the fridge overnight. 

Heat the oil in a large pan on a low to medium heat. Add the cumin, fennel, nigella, mustard seeds, crushed coriander seeds, green cardamom, black cardamom, cassia bark, cloves & bay leaf. Wait until you hear a crackle and then add the onions, turmeric, crushed Kashmiri chillies and Methi as well as the ginger & garlic.

Sauté on a low heat for 5 minutes, then add the tomatoes and jaggery, reduce the heat to low.and allow all the ingredients to cook for at least 15 minutes. 

Now add the lamb and increase the heat (please make sure you bring the lamb up to room temperature for 15 minutes before adding to the pan) cook for a further 15 minutes, add the water and simmer for at least 30 minutes. Remove the lid and add the gooseberries and fresh curry leaves, stir well and replace the lid on the pan for a further 15 minutes. 

Remove the lid, switch off the gas and add the garam masala & fresh coriander.

Enjoy with Rumali roti.