Kashmiri Lamb Curry

This is gorgeous and even better the day after. It is a real special occasion dish, full of flavor, gentle heat and would be perfect weekend food or if you are having a lot of people over. Serve with rice, chutneys, breads and the like. Toasting the spices before grinding works particularly well to heighten their aromas and flavors. Make sure your spices aren’t as old as the hills!

Serves 6

3 dried Kashmiri chillies

2tsp fennel seeds

2tsp cumin seeds

2tsp coriander seeds

½ tsp black peppercorns

3 cardamom pods

1kg lamb leg or other cut suitable for slow cooking, trimmed and diced

2 tbsp oil divided

3onions sliced

3 cloves garlic peeled and mashed

1 thumb size piece of ginger peeled and grated1 tin tomatoes

2tbsp tomato puree

150ml cream or stock in preferred or 50/50

3tbsp natural Greek yoghurt

3tbsp slivered almonds

Chopped fresh coriander to serve

Toast the chilies gently and tip into a pestle and mortar or spice grinder

Toast the rest of the spices gently, bash the cardamom pods to release the seeds, remove the pods then tip everything into the grinder or mortar

Whizz or bash everything until they are like a powder.

Toss the lamb in 1 tbsp of oil and sprinkle over the spice blend, mix well and cover and chill for a few hours or even overnight in the fridge.

Heat 1tbsp oil and cook the onions. garlic and ginger over a gentle heat until the onions are soft, add a splash of water if needed. Add the tomato puree and cook out for 2 minutes, add in the tinned tomatoes and the cream or cream / stock which ever you have chosen. Meanwhile, brown the lamb and toss into the tomato onion mix. Cover and simmer gently for about 2 hours on the hob or in a low oven (160C). Remove from the heat, taste and adjust your seasoning.  Toast the almonds and serve with rice and a sprinkle of coriander and almonds on top.