Naga Lamb Curry

Naga Lamb Curry

Ingredients:
– 600g lamb leg, diced
– Fenugreek seeds, 1tbsp
– Coriander seeds, 1 tbsp
– Cloves, 6 whole
– Cumin seeds, 2tbsp
– Turmeric, 1 1/2 tsp
– Kashmiri chilli powder, 2tbsp
– Garlic, 6 cloves diced
– Ginger, 1 1/2 inch diced
– 1 large onion, diced
– Ghee, 1 large tbsp
– 8 large vine tomatoes, chopped
– Lamb stock, 6-800ml
– 2 Naga chillis, finely diced
– 4 Birds eye chillis finely diced
– Garam masala, 1tbsp or to taste
– Yoghurt, 2tbsp
– Fresh coriander, half a bunch, chopped

Method
1. Brown off lamb in batches and set aside
2. In the same pan, add the ghee and fry off onions for 10-15 mins on low heat, until coloured and soft
3. While cooking, in a separate dry pan, on the lowest heat add the whole spices and fry til fragrant. Once cooked, grind and set aside
4. Add the garlic and ginger and cook for 2/3 minutes
5. Add the chillies and cook for a further 2/3 minutes
6. Add all of the spices except from the garam masala and a small amount of water to prevent burning and cook for about 5 minutes
7. Add the chopped tomatoes and cook on a low heat until they begin to break down (about 10-15 minutes)
8. Return the lamb to the pan and half of the stock and simmer with the lid half uncovered until the sauce begins to thicken, stirring periodically.
9. When the sauce thickens, add the rest of the stock and continue cooking for at least 1.5hrs. If the sauce gets too thick, top up with water and continue cooking. The longer the better.
10. 20 minutes before serving, stir in the yoghurt slowly so that it does not split
11. Before serving, stir in the garam masala and half of the coriander and season with salt to taste
12. Serve and garnish with the rest of the coriander and serve with rice & naan/roti

Optional: This is a hot curry, replace the Naga’s with something more mild or use less.