Ingredients
- 2 1.2kg boneless lamb shoulders, fat trimmed, cut into 5cm chunks
- 1 tbsp turmeric
- 2 tbsps garam masala
- 1 tbsp Indian curry powder
- 1 tbsp ground cumin
- 2 tsp sea salt
- 2 tsp freshly ground black pepper
- 1⁄4 cup (60ml) extra virgin olive oil
- 2 medium onions, sliced
- 2 sp black or yellow mustard seeds
- 2 tsp cumin seeds
- 2 medium tomatoes, chopped
- 3 garlic cloves, crushed
- 1 tbsp finely grated ginger
- 1 red chilli, finely chopped
- 1 cup (250ml) water
- 4 cardamom pods, crushed
- 2 star anise
Rice Pilaf
- 2 tbsp olive oil
- 1 medium onion, chopped
- 2 cups (400g) basmati rice, washed until the water runs clear
- 1⁄4 cup (40g) pine nuts
- 4 cups (1L) of water
- 1 1⁄2 tsp sea salt
- 1 bunch coriander, chopped, to serve
Serves: 6
Preparation Time: 30 minutes plus marination time
Cooking Time: 3 hours
Method
- Place lamb pieces in a large bowl. In a small bowl combine turmeric, garam masala, curry powder, cumin, salt and pepper; add to lamb and mix well. Cover and refrigerate for 1 hour.
- Preheat the oven to 140°C on conventional (top and bottom) heat. Place a large, heavy-based saucepan or Dutch oven over medium heat; add oil and onion; cook, occasionally stirring, until golden. Add mustard seeds and cumin seeds and sauté for 5 minutes. Add lamb, tomato, garlic, ginger and chilli to the pan; stir on medium-high heat for 5 minutes. Add water, cardamom pods and star anise, and stir well; cover with lid; place in the oven and cook for 3 hours. When the lamb has cooked for 21⁄2 hours, prepare the rice.
- Place oil in a medium ovenproof saucepan over medium heat; add onion and cook just until tender; add rice and pine nuts; cook for 5 minutes, stirring constantly. Add water and extra salt and stir well. Bring to the boil and stir; remove from heat, cover with a lid and transfer to the oven alongside lamb. Cook for 25 minutes. Remove from the oven along with the lamb; allow the rice to rest, covered, for 10 minutes. Add coriander to the curry and stir through.
- To serve, fluff up the rice with a fork and serve with curry.
Recipe notes
- Using a Dutch oven (cast iron pot) ensures even cooking, retaining the heat without losing too much liquid. For a more authentic flavour, substitute extra virgin olive oil with ghee. Ghee is a type of clarified butter. It’s more concentrated in fat than butter, as its water and milk solids have been removed. It has a rich flavour. If you wish, potatoes can be added to the dish. Cut into chunks and add to the curry before cooking. A refreshing accompaniment to this dish would be raita made with yoghurt, cucumber and mint.
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This recipe is from Issue 05 of our Winnings Design & Culinary Guide - available for download here.
