Tomato Lamb Curry Oamc Recipes

Steps:

• Heat the oil in a large, heavy-based pan over a moderate heat until quite hot. Sprinkle in the cumin seeds. When they start to crackle, throw in the cloves, cinnamon and bay leaves. Cook for 30 seconds.
• Tip in the sliced onions and cook for 10 minutes, stirring occasionally, until softened and golden. Add the lamb, turn up the heat a little and fry for 12-15 minutes, stirring occasionally, until browned.
• Stir in the garlic and ginger, ground coriander, cayenne, turmeric, potatoes and 1 tsp salt, and cook for 2-3 minutes. Add the tomatoes, then pour in 300ml/1⁄2 pint boiling water, to just cover the meat. Bring to the boil, then reduce the heat, cover and simmer gently for 1 hour or until the lamb is tender. Add more water if needed to make a gravy. (Make to here up to 2 days ahead; cool, then keep covered in the fridge.)
• If made ahead reheat for 10 minutes until bubbling then swirl in the yogurt and garnish with coriander.

Steps:

• Heat 2 tbsp canola oil in a large heavy saucepan over medium-high heat.
• Cook lamb, in batches, for 3 to 5 minutes, until browned on all sides.
• With a slotted spoon, remove lamb to a plate as each batch browns, and add more oil to the saucepan as necessary.
• Wipe out the saucepan with paper towels and Melt 2 tablespoons butter in the same saucepan over low heat.
• Add cumin seeds and cook, stirring, for 1 minute, until seeds start to sizzle (omit this step if substituting ground cumin).
• Add garlic and ginger, then cook, stirring for 1 minute, until garlic is softened.
• Add onions, increase heat to medium-low, then cook, stirring for 7 to 10 minutes until onions are golden brown.
• Add remaining butter, then stir in ground coriander, ground cumin, turmeric, cayenne, cloves and cinnamon.
• Increase the heat to medium, then cook, stirring often, for 5 minutes, until butter starts to separate from the spice mixture.
• If spices start to stick to the bottom of the saucepan, add more butter or lower the heat slightly.
• Stir in yogurt, then cook, stirring often, for 3 to 4 minutes, until butter starts to separate again.
• Stir in tomatoes, water and salt, adding a little more water if the fresh tomatoes are not very juicy (at this stage the curry should be the consistency of thick soup).
• Return lamb to the saucepan, then bring curry to a boil over medium heat.
• Reduce heat to low, then simmer, covered, for about 1 hour.
• Remove lid and cook over medium-low heat, stirring occasionally, for 30 to 45 minutes, until juices have thickened slightly and lamb is tender.
• Just before serving, adjust seasoning to taste and stir in fresh coriander.