slow-cooked – My Whisk and I

1 onion, chopped
2 cloves of garlic, minced
5ml salt
15ml ground ginger
15ml curry powder
15ml turmeric
15ml sumac
15ml sugar
30ml lemon juice
2kg stewing lamb
2 x 400g tins of coconut milk
750ml + 250ml vegetable stock
5 carrots, peeled and cubed
5 potatoes, peeled and cubed

Place a large saucepan over medium-high heat and pour in enough oil to cover the base.
Add the onion and cook until soft.
Add the garlic, salt, ginger, curry powder, turmeric, sumac, sugar and lemon juice and stir-fry for 2 minutes.
Add the lamb and stir to cover the meat in the spices.
Pour 1 can of coconut milk and 750ml stock into the saucepan and bring to a boil.
Turn the heat down to a simmer and cook for an hour.
Add the carrots and potato and pour in the 250ml stock.
Simmer for another hour.
Now add the last can of coconut milk and crusty some of the potato against the sides of the saucepan to thicken the sauce.
Cook for 5 minutes and serve on steamed rice.

1,5kg lamb shoulder or leg, cut into 2cm cubes
vegetable oil
10 whole cardamom pods
15ml mustard seeds
2 bay leaves
6 whole cloves
10 black peppercorns
1 stick cinnamon
2 onions, finely chopped
8 cloves of garlic, minced
5ml ground coriander
10ml ground cumin
20ml paprika
15ml ground ginger
5ml crushed dried chillies
5ml salt
2 red chillies, chopped
120ml yoghurt
2,5ml garam masala

Place a heavy-bottom saucepan on a medium-high heat and cover the base with vegetable oil.
Brown the meat in batches and set aside in a bowl.
Add the cardamom, bay leaves, cloves, peppercorns and cinnamon and stir the mixture for about 1 minute.
Add the onion and fry for about 5 minutes.
Add the garlic and fry for another minute.
Now add the coriander, cumin, paprika, crushed chillies, salt and fresh chillies and stir-fry for another 30 seconds or so.
Add the meat and stir through to cover with the spices.
Add a spoonful of yoghurt and stir-fry for 30 seconds. Add the remaining yoghurt in the same way, so that the sauce does not split.
Pour in 375ml of water and bring the curry to a boil.
Turn the heat down to a slow simmer and cover the saucepan with a lid. Cook for 1 hour or until the lamb is tender, stirring frequently.
Remove the lid and cook the curry for another 30 minutes, stirring and waiting for the sauce to become beautifully thick.
Sprinkle over the garam masala, mix through and serve with fragrant rice.

Tag: slow-cooked

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