Mansell’s Lamb Curry

Updated at: Thu, 17 Aug 2023 00:07:36 GMT

Step 1

Heat Oil until nice and hot

Step 2

Add cinnamon sticks, cardamom pods, star anise and all the seeds.

Step 3

Add Onions and curry leaves and fry for a few minutes.

Step 4

Add Tumeric and stir in (Tumeric burns fast so stir in quickly for under a minute ready to add your tomatoes and meat in)

Step 5

Add tin of tomatoes and mix in quickly.

Step 6

Add meat in and mix it all in to coat with oil, onion and tomato mix.

Step 7

Add Ginger and Garlic and mix it in well to coat meat.

Step 8

Sprinkle the Fennel powder, Jeera (cumin) powder, Birth masala, Garam Masala, Dhania powder and 1 t of the salt over top and leave to simmer for 15 minutes without stirring with the lid on.

Step 9

Add tomato paste, Chilli powder.

Step 10

Add hot water until the water almost submerges the meat. This is the first and last time the meat will be submerged. Turn up the heat and cook with the lid on for about an hour, checking on it and giving a slow stir every 10 to 15 minutes. Top up with water to just under the level of the meat when needed. Cook at a fast simmer.

Step 11

Cook it down until the liquid reduces to a quarter. When the meat is soft, top up with water if necessary and add potatoes. Cook for another hour or so with the lid on.

Step 12

Finish off by turning off the heat, sprinkling with Garam Masala and topping with fresh Coriander. Leave with lid on to cool for 15 to 20 minutes before serving.

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