This fragrant, yet mild, curry can be made a day ahead and refrigerated. Alternatively, freeze it for a rainy day; just add in the nuts and coconut milk after reheating.
Time: 1 hour 45 minutes
- 40g butter
- 4 dried curry leaves
- 2 medium brown onions (300g), thickly sliced
- 1/2 teaspoon chilli powder
- 1 teaspoon ground turmeric
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 5 cloves garlic, smashed
- 3 teaspoons grated fresh ginger (skip peeling it and just wash it and grate it directly into pot)
- 1kg diced lamb
- 2 tablespoons malt vinegar
- 425g can tomatoes
- 624ml water
- 4 cardamom pods, bruised
- 1 cinnamon stick
- 2 strips lemon rind
- 4 small potatoes (480g), roughly chopped
- 4 small aubergines (240g), roughly chopped
- 30g ground almonds
- 180ml coconut milk
- Fresh coriander (optional garnish)
Heat butter in a large, heavy saucepan (I would use a Dutch oven if available). Sauté curry leaves, onion, chilli powder, ground spices, garlic and ginger, stirring frequently until fragrant.
Add the lamb, browning slightly. Add vinegar, tomatoes, water, cardamom, cinnamon and lemon rind. Cover and leave to simmer for 30 minutes.
Add the potatoes, leave covered for about 30 minutes or until lamb is tender.
Lastly, add the aubergines to the pot and simmer uncovered for about 30 minutes. Discard the whole spices, leaves and rind. If not freezing, stir in the nuts and coconut milk.
Garnish with fresh coriander (optional).