Name: Rajasthani Lamb Curry
Prep time: 15 min
Cook time: 70 min
Yield: 4
Cuisine: Indian
Ingredients: For the yoghurt mixture; 225g plain yoghurt whisked until smooth; 1 1/2 tsp roasted cumin seeds; 2 1/2 tsp ground coriander; 2 tsp red chilli powder; Salt to season; For the curry; 3 tbsp of ghee or vegetable oil; 6-8 cloves; 15 dried red chillies (stalks removed and broken into 2-3 pieces each and soaked in very warm water for half and hour); 6 green cardamom pods; 3 black cardamom pods; 2 bay leaves; 2 large onions, thinly sliced; 4 tbsp garlic/ginger paste; 1kg lamb/mutton, cut into 4cm cubes, preferably with bones; 550ml water/lamb stock; 1 tbsp of tomato puree, diluted with 2 tbsp water; 2 tbsp chopped coriander; Juice of 1 lemon; Salt to season; For tempering:; 2 tbsp ghee or vegetable oil; 6-8 dried bulb chillies, soaked in warm water for half an hour then drained