Sun, 19 November 2023
INGREDIENTS:
1 kg Lamb Shoulder
500g Lamb on the Bone
100g Natural Yoghurt
Salt
Pepper
50ml Oil
500g Fresh Tomato Grated
1 kg Onion
10g Cumin Powder
10g Ginger Garlic Paste
20g Red Chili Powder
10g Garam Masala
10g Coriander Powder
2 only Green Chili
30ml Lemon Juice
1 pack Shan Meat Masala
1/4 bunch Fresh Coriander
For The Basmati Rice:
1 kg Basmati Rice
1500ml Water
10g Cumin Seeds
5g Cloves
1 only Cinnamon Stick
1 only Black Cardamom
50ml Oil
Salt
METHOD:
For The Curry:
1. Marinate the lamb with the yoghurt and season, cover with cling film and set aside for 15-20
minutes to marinade
2. In a large cast iron pot, lightly brown the onions in oil. Then add the cumin powder and cook
for a minute or two.
3. Now add the remaining spices (except for the Shan Meat Masala) and then the ginger garlic
paste and cook out for 5-8 minutes. Add a little water if it starts to catch.
4. Lastly add the grated fresh tomato and cook for 10 minutes. Now add the lamb and stir
through the spices and sauce. Season with salt.
5. Turn down the heat and gently cook the lamb for about half an hour, stirring regularly to
prevent it sticking and burning.
6. After half an hour, add the lemon juice and cook for another 5 minutes.
7. Check the meat texture and when nearly cooked at around 40 minutes or so. Add the Shan
Meat Masala about 5-7 minutes before it is fully cooked.
8. Check seasoning and finish with chopped fresh coriander before serving.
For The Basmati:
1. Wash your rice in a colander at least three times or until the rice no longer releases starch as
milky water when washed.
2. Place 1500ml in a pot and add the rice, spices and salt
3. Bring to a boil, then cover with a tight-fitting lid, turn down the heat to low and cook for 15-20
minutes
4. Turn off the rice and let it sit and steam for 5 minutes
5. Lastly stir through the oil to loosen up the grains
