Lamb Kadai.
This aromatic curry is cooked in a rich tomato and onion sauce with all the flavours of India. The addition of onion is debateable as traditional recipes exclude the use of onion. For many cooks the onion adds to a saucier version and is also easier on the western palate.
The long list of ingredients makes for a deeply flavoured and balanced curry, making for a satisfying and crowd pleasing dish. As mutton has more flavour than lamb it is preferred by many cooks as the meat of choice. The long cooking time also allows for the build up of the wonderful layers of flavour.
The heat can be adjusted by the amount of chillies added.
The long list of ingredients makes for a deeply flavoured and balanced curry, making for a satisfying and crowd pleasing dish. As mutton has more flavour than lamb it is preferred by many cooks as the meat of choice. The long cooking time also allows for the build up of the wonderful layers of flavour.
The heat can be adjusted by the amount of chillies added.
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Ingredients:
2kg Mutton/lamb stewing meat (shoulder, shin and ribs - all cut into pieces) oil to fry/roast the onions and spices 4 onions, roughly diced 3 cinnamon sticks 2½ star anise 3 bay leaves 6 cardamom seeds, crushed 5ml fennel seeds 12 mint leaves, chopped 8 curry leaves 20ml garlic and ginger paste 7,5ml chilli powder (hot) 25ml curry powder - mild/hot 5ml turmeric 5ml cumin 5ml coriander powder 15ml garam masala 6 tomatoes, grated 2-3 green peppers, cut into pieces 12,5 ml sugar (optional) salt to taste fresh coriander leaves for garnishing |
Method:
Heat the oil over medium heat in a saucepan and add half the chopped onion, bay leaves, star anise, fennel seeds, curry leaves, chopped mint leaves, cinnamon and cardamom. Fry until the onion is translucent and the flavour of the spices are fully released. Add the curry powder, cumin, coriander powder, chilli flakes and turmeric and simmer for another minute. Add the garlic and ginger paste. Season the mutton/lamb with salt an pepper and add to the saucepan and fry for ten minutes until the meat releases its juices and slightly browns. Sprinkle the garam masala over. Add some water and simmer uncovered until the meat is tender. If using mutton the cooking process will be a lot longer, but it will have a better flavour. Add the tomato, onion, green pepper and sugar and simmer for 10-15 minutes until the tomatoes have cooked down to form a sauce. The sauce can be thickened if necessary. Garnish with fresh corriander. Serve with basmati rice, chutney, raita and sambals of your choice. |
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