Pakistani Lamb Curry

Ingredients

• 60 ml oil for frying
• 1 tbsp ghee or butter
• 1.3 kg bone-in lamb, a mix of lamb shank pieces cut into 5 cm chunks, excess fat removed and patted dry
• 1 tsp salt, or to taste
• ¾ tsp ground black pepper
• 2 yellow onions (200 g), finely diced
• 1 cinnamon stick
• 4 green cardamom pods, lightly crushed
• 5 garlic cloves, minced
• 1 tbsp freshly grated ginger
• 2 small tomatoes (230 g), puréed or finely chopped
• 120 g yoghurt

Spices

• 1 small green chilli, chopped or sliced
• ¾ tsp ground cumin
• ½ tsp garam masala
• 1 tsp Kashmiri chilli powder, or to taste
• 2 tsp ground coriander
• 1 tsp garam masala
• 2 bay leaves
• 2–3 whole cloves

To Serve

• 1 tbsp chopped fresh coriander
• Freshly sliced ginger

Instructions

1. Heat two-thirds of the oil and the ghee in a medium-sized Dutch oven or heavy-bottomed pot over medium heat.
2. Season the lamb with ½ tsp salt and ¼ tsp black pepper. Sear for approximately 9 minutes until lightly browned around the edges. Remove from the pot and keep warm.
3. Add the remaining oil to the pot. Add the onions, cinnamon stick, and cardamom pods, and sauté for 5 minutes.
4. Add the garlic and ginger and cook for another minute.
5. Add the green chilli, ground spices, ½ tsp salt, and ½ tsp black pepper.
6. Stir in the puréed tomatoes and approximately 350 ml water. Bring to a boil, then reduce the heat and allow to simmer gently.
7. Return the seared lamb to the pot, cover, and simmer gently for 1 hour and 30 minutes, or until the meat is tender.
8. The meat should be soft enough to break apart easily with a spoon. If necessary, cook for another 15 minutes, adding a little more water as needed.
9. Reduce the heat and stir in the yoghurt.
10. Continue simmering uncovered for 5–10 minutes until the oil begins to separate and rise to the surface.
11. Season with additional salt to taste.
12. Garnish with fresh coriander and sliced ginger. Serve with naan bread or basmati rice.