This is an ad-lib curry, based on the Tarka Daal ingredients. Slow cooked, the flavours come out rich and scrummy, and you can pop out for a nice walk whilst it cooks, or just fall asleep for the afternoon.
Lamb Curry (serves 3)
Sunflower oil
2 big tomatoes
2” fresh ginger, finely chopped
3 cloves garlic, finely chopped
1 medium onion, chopped
3 cardamon pods
Big teaspoon of coriander seeds
½ teaspoon turmeric
1 teaspoon cumin
½ teaspoon chilli powder
2 teaspoons vegetable stock
1 tablespoon flour
600g diced lamb
Fresh coriander
Fry the lamb with a decent glug of sunflower oil, till the lamb is just browned. Put it to one side to keep warm. Using the same pan, fry off the onion, ginger, and garlic till the onion is softened, and the little bits of garlic and ginger are just thinking about going crispy at the edges. Add the tomatoes and warm through.
Meanwhile, squidge the cardamom pods in a pestle so they’re split open, crush the coriander seeds in a rustic sort of way, add the other spices, veg stock powder and flour and mix all these powders together.
Add the meat back in with the onion mix, then tip the spice mixture all over to coat everything. Stir for a second, then add water to from a rich stock.
Tip the whole lot into a warmed casserole dish. Cook in a low oven (Aga simmering oven, 140C) and leave to cook slowly for 3-4 hours. Add some chopped fresh coriander just before serving. Mmmmm.
