Slow cooked (baked) lamb curry
A delicious, red curry baked in the oven, until the meat melts in the mouth.
Ingredients
- 1 kg lamb shoulder or leg, cubed
- 10 cm fresh ginger chopped
- 8 cloves of garlic melted
- 1 tsp turmeric
- 4 Tbs yogurt strained
- 1 tsp black pepper
- 600 grams canned grated tomatoes
- 250 ml chicken stock
- Salt
- Fresh coriander and mint to serve
For the spice paste
- 1 Tbsp green cardamoms bashed
- 1 tsp cloves
- 1 cinnamon stick
- 2 Tbsp coriander seeds
- 1 Tbsp cumin seeds
- 5 medium red or white onions coarsely chopped
- 2 red bell peppers coarsely chopped
- 4 red hot peppers seeds and membrane removed
- 3 Tbsp olive or sunflower oil
- ½ tsp chili powder (or to taste)
- 2 tsp paprika
Instructions
- The day before, put the lamb in a large bowl together with the ginger, garlic, turmeric, black pepper and yogurt. Stir to mix the ingredients well. Put the lamb in the refrigerator to marinate for 12-24 hours.
- The next day, remove the lamb from the fridge an hour before cooking. Preheat the oven to 170°C. In a pan, saute the coriander, cardamom, cinnamon, cloves and cumin, over medium heat until darker and fragrant. Grind spices in a blender or food-processor at high speed. Add the onions, red and hot peppers, paprika and chili powder. Grind them all together until they become purees.
- In a large pot (one you can transfer in the oven later), heat the sunflower oil. and sauté the onion/spice puree for about a minute. Add the marinated lamb and the grated tomatoes. Stir for a while to bring everything to a simmer. Finally, add the stock and season with salt. Cover the pot, and transfer the curry to the oven for 2 hours.
- Serve it with rice, sprinkled with chopped fresh coriander and mint.