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
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