TIP
Choose a 'sharp' plain yoghurt rather than a mild or creamy variety to help offset the sweetness of this curry.
Spiced Lamb in Almond Sauce
This rich and creamy dish - badami elachi gosht - is an elegant pale colour and was created for the Moghul royalty. It has a fragrant blend of cardamom and cinnamon and a surprising fierce kick from the addition of green chillies. Serve with Saffron Rice and a colourful accompaniment such as Tomato and Onion Cachumbar.
Serves 4
2 garlic cloves or 10 ml/2 tsp garlic purée (paste)
1 large onion, roughly chopped, or 60 ml/4 tbsp frozen diced onion
4 green chillies, seeded and roughly chopped
250 ml/8 fl oz/1 cup light lamb or vegetable stock
75 ml/5 tbsp ground almonds
30 ml/2 tbsp ghee or unsalted (sweet) butter
8 green cardamom pods, split
2.5 ml/½ tsp ground cinnamon
700 g/1½ lb lean lamb, cut into chunks
2.5 ml/½ tsp cornflour (cornstarch)
75 ml/5 tbsp thick plain or Greek-style yoghurt
Salt and white pepper
250 ml/8 fl oz/1 cup double (heavy) cream
TIP
You could also serve it with Turmeric Rice and an onion salad.
Lamb and Chick Pea Curry
Like other pulses, chick peas are a good source of protein and are a staple food for many vegetarian Indians. Here they are used to 'stretch' the amount of meat used and add a great texture to the curry. Because they are fairly bland, they soak up all the spices to make a richly flavoured dish.
Serves 4
10 ml/2 tsp ground coriander
10 ml/2 tsp ground cumin
5 ml/1 tsp ground ginger
2.5 ml/½ tsp ground cinnamon
2.5 ml/½ tsp chilli flakes
15 ml/1 tbsp fresh or bottled lemon juice
15 ml/1 tbsp water
450 g/1 lb lean boneless lamb, cubed
1 onion, finely chopped, or 45 ml/ 3 tbsp frozen diced onion
1 red (bell) pepper, seeded and cut into 2cm/¾ in chunks
200 g/7 oz/small can chopped tomatoes
250 ml/8 fl oz/1 cup hot (not boiling) lamb or vegetable stock
Salt and freshly ground black pepper
400 g/14 oz/large can chick peas (garbanzos)
VARIATION
Replace the lamb with a second can of chick peas for a vegetarian version.
Madras Lamb Curry
One of the most popular restaurant curries, a Madras is named after the city in India now known as Chennai. This dish is fairly hot and fiery and this easy version uses Madras curry paste - a blend of ground coriander, cumin, turmeric, chilli, garlic and small amounts of other spices and seasonings. Serve with chappatis or naan breads and a cooling accompaniment such as a cucumber raita.
Serves 4
30 ml/2 tbsp groundnut (peanut) or sunflower oil
700 g/1½ lb lean diced lamb
1 large onion, chopped, or 60 ml/ 4 tbsp frozen diced onion
45-60 ml/3-4 tbsp Madras curry paste
100 ml/3½ fl oz/scant ½ cup very hot (not boiling) vegetable stock
2.5 ml/½ tsp cornflour (cornstarch)
250 ml/8 fl oz/1 cup Greek-style yoghurt
Salt and freshly ground black pepper
TIP
You could serve this with naan breads instead of chapattis.
Slow-cooked Leg of Lamb
There's nothing quite like slow-roasted lamb, cooked until it is so tender that the meat almost falls from the bone. If you want to avoid having your oven on for several hours, here's a slow-cooker version where the meat is flavoured with fragrant Indian spices. It's a fabulous dish for a summer late lunch and makes a great alternative to Sunday roast.
Serves 4
½ leg of lamb, about 900 g/2 lb
15 ml/1 tbsp groundnut (peanut) or sunflower oil
5 ml/1 tsp cumin seeds
5 ml/1 tsp black mustard seeds
Seeds from 2 green cardamom pods
1 garlic clove, crushed, or 5 ml/1 tsp garlic purée (paste)
15 ml/1 tbsp grated fresh or bottled ginger
1 green chilli, seeded and finely chopped, or 10 ml/2 tsp green chilli purée (paste)
10 ml/2 tsp paprika
250 ml/8 fl oz/1 cup thick plain yoghurt
5 ml/1 tsp soft brown sugar
5 ml/1 tsp salt
60 ml/4 tbsp hot (not boiling) lamb or vegetable stock or water
TIP
Make sure that the piece of lamb you choose will fit into your slow cooker.
Koftas with Chilli and Cinnamon
These boldly flavoured little meatballs are made with lean minced lamb and are bound together with a beaten egg. As they cook, their juices help to enrich the thick tomatoey sauce. This is classic Punjabi food and is best served simply with plain basmati rice or warmed Indian breads and plain yoghurt.
Serves 4
1 bunch spring onions (scallions), trimmed and thinly sliced
400 g/14 oz/large can of chopped tomatoes
150 ml/¼ pint/2/3 cup boiling vegetable stock
2.5 ml/½ tsp ground turmeric
2.5 ml/½ tsp garam masala
Salt and freshly ground black pepper
450 g/1 lb very lean minced lamb
2 green chillies, seeded and finely chopped, or 20 ml/4 tsp green chilli purée (paste)
5 ml/1 tsp ground cinnamon
2.5 ml/½ tsp ground ginger
1 egg, lightly beaten
45 ml/3 tbsp chopped fresh or frozen coriander (cilantro)
TIPS
Use spring onions rather than ordinary onions as they don't need to be pre-cooked.
Kashmir Lamb Curry
Most people's perception of a 'curry' is a hot and spicy dish. This recipe demonstrates the diversity of Indian cuisine; it is very mild, yet wonderfully fragrant and aromatic. It is typical of dishes from the region of Kashmir having no onions and using ground rather than fresh ginger. The lamb shanks become beautifully tender when slow-cooked. It is not necessary to pre-cook any of the ingredients.
Serves 4
4 lamb shanks
Salt and freshly ground black pepper
6 green cardamom pods, split
5 ml/1 tsp fennel seeds
2 bay leaves
5 ml/1 tsp ground ginger
1.5 ml/¼ tsp ground cinnamon
2.5 ml/½ tsp cornflour (cornstarch)
300 ml/½ pint/1¼ cups thick plain yoghurt
250 ml/8 fl oz/1 cup hot (not boiling) lamb or vegetable stock
Handful of coriander (cilantro) leaves, torn into small pieces
TIP
You can brown the lamb shanks first, if you prefer.
Pork Vindaloo
This Goan classic originated in Portugal and was adapted to fit local ingredients and cooking techniques. It is a thick curry with little sauce. Ideally, it should be made a day ahead, to allow the flavours to mingle and develop.
Serves 4
5 ml/1 tsp paprika
5 ml/ 1 tsp garam masala
2.5 ml/½ tsp ground turmeric
2.5 ml/½ tsp ground cinnamon
2 hot red chillies, seeded if preferred and finely chopped, or 15 ml/1 tbsp chilli paste
30 ml/2 tbsp grated fresh or bottled ginger
2 garlic cloves, finely chopped, or 10 ml/2 tsp garlic purée (paste)
45 ml/3 tbsp white wine vinegar
450 g/1 lb lean boneless pork, cubed
30 ml/2 tbsp groundnut (peanut) or sunflower oil
1 large onion, sliced, or 60 ml/ 4 tbsp frozen diced onion
1 star anise
5 ml/1 tsp soft brown sugar
250 ml/8 fl oz/1 cup very hot (not boiling) vegetable stock
Salt and freshly ground black pepper
TIP
If you plan to make this curry a day ahead, cool the curry quickly when it has finished cooking and chill in the fridge overnight. Remove any solid fat from the top before reheating in a saucepan on the hob.