Ingredients
For the curry paste:
- 2 bunches cilantro
- 3 cloves garlic
- 1 knob ginger
- 1 tsp cumin
- 1 tsp turmeric
- 1 tsp ground coriander
- 1 tsp garam masala
- 1 green chilli (optional)
For the curry:
- 2–3 Tbsp neutral oil, for frying
- 2 onions, finely chopped
- 1 tsp brown sugar
- salt and pepper, to taste
- 1 kg cubed chuck or diced lamb
- 2 Tbsp tomato paste
- 1 pint water
Instructions
- Optional: Preheat the oven to 340°F (170°C). (You can also cook this dish on the stovetop.)
- Start by making the green curry paste: Blend the cilantro, garlic, ginger, powdered spices and the chilli (if using) in a Magimix or with a hand blender. Add a few drops of water if it needs help to blend.
- Heat the oil over medium heat in a deep, ovenproof dish. Add the chopped onions to the oil, stirring to avoid them catching. Then add 1 tsp salt and 1 tsp brown sugar, to help the onions to caramelize.
- Add the cubed meat, and fry until browned on all sides.
- Add the tomato paste and mix, ensuring everything is coated. Add the green paste and mix again, coating everything. Cook for 5-7 minutes, to cook out the rawness from the ginger, then add the water.
- Turn the heat down to low and simmer for 2-3 hours, until the meat is soft and falls apart easily. (Alternatively, cook in the oven at 340°F for 2 hours.) Either way, check the dish every 30 minutes to ensure it isn’t drying out or catching on the bottom (if it is, add more water).
- Serve over steamed basmati rice.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Dinner
- Method: Roasting
- Cuisine: Indian