Brown food is just not photogenic but this really is a delicious lamb curry. Lamb neck is one of our favourite cuts; cheap and meltingly tender when cooked slowly.
Wine Suggestion: We’ve yet to find a wine that we think works with the intense flavours in this dish. Try an Indian beer such as Singah.
Cinnamon Lamb Curry – serves 8
- 4 tbsp rapeseed oil
- 2 large onions, finely chopped
- 8 cloves of garlic, finely chopped
- 1 x 400g tin of plum tomatoes
- 1½ tsp garam masala
- 1¼ tsp chilli powder
- 2 tsp ground cumin
- 1½ tbsp ground cinnamon
- 1½ tsp salt
- 1.2kg lamb neck fillet, chopped into chunks
- 150ml full-fat yoghurt, whisked
Heat the oil in a large, heavy casserole dish over a medium heat. Add the onions when the oil is hot and fry until golden, about 8-10 minutes, then add the garlic and stir-fry for another couple of minutes.
Pour the tinned tomatoes into a bowl and crush a little with your hands before adding to the casserole. Cook for about 6 minutes or until the sauce has thickened.
Add the garam masala, chilli powder, cumin, cinnamon and salt, and mix. Add the lamb and cook until sealed all over. Add the yoghurt one spoon at a time while slowly stirring (to prevent splitting) and then add 200ml of warm water – you want it to just cover the lamb.
Bring the mixture to the boil, then cover and turn the heat to low. Simmer for 1½ hours or until the lamb is soft and falling apart. Take the lid off the pan and reduce the sauce to a consistency you like, then remove from the heat. Season to taste and serve with naan breads or steamed rice.
(Original recipe from Made in India by Meera Sodha, Penguin, 2014.)