Ingredients
- 1 kg boneless lamb shoulder trimmed, cut into 2-cm cubes
- 450 g or 3 medium brown onions, sliced thinly
- 1 tsp salt
- 1 tsp ground chilli
- 2 tsp fresh ginger, finely grated
- 1 garlic clove, crushed
- 1 tsp ground turmeric
- 2 tsp tamarind paste
- 500 ml water
- 2 tbsp vegetable oil
- 1 bunch loosely packed coriander leaves
- ½ bunch loosely packed mint leaves
- 4 fresh long green chillies, chopped coarsely
- 60 ml lemon juice
- Mint leaves to serve
- Naan bread, warm, to serve
Instructions
- Combine the lamb, onion, salt, ground chilli, ginger, garlic, turmeric, tamarind, vegetable oil and the water in a large, heavy-based saucepan. Bring to the boil, then reduce the heat to a simmer. Cover and simmer gently for 45 minutes or until tender.
- Remove the lid and increase the heat to medium-high. Boil, uncovered, until the sauce has thickened a little.
- Meanwhile, place the coriander, mint, green chilli, juice and 2 tablespoons water in a blender or food processor and blend to a thin paste.Â
- When the sauce has reduced, pour over the herb paste and cook for a further 5 minutes. Season to taste with sea salt and freshly ground pepper.
- Scatter the curry with extra mint leaves and serve with warm naan bread, if desired.