from one generation to the next
I confess to being pedantic in my approach to cooking Indian food. Whole spices, freshly ground is my usual mantra. This recipe pre dates my purist tendencies, its exact origins long forgotten, so suffice to say it came from an Australian food magazine clipping circa 1990.
I love the process of roasting whole spices for Rogan Josh, marinating the lamb overnight and then slow oven braising the dish to sweet spicy richness, but when a busy week looms and preparation time is tight, I pull out this luscious, quick to prepare recipe that can be in the oven after only 10 minutes attention and while the dish slowly braises, I am free to get my crazy life in order.
If I owned an electric slow cooker it would be the perfect cooking choice.
I used diced salt bush hogget shoulder from Burra, my favourite Madras curry blend available online from Herbies in Sydney and together with the tomatoes, yoghurt and almonds the finished dish was rich, sweet and spicy. I like to chill braised meat overnight to allow the flavours to develop and for easy of removal of any fat from the surface.
I served my lamb curry scattered generously with fresh coriander beside carrot pilau (no cashews) and steamed green beans.
1kg diced lamb shoulder
1x400g can chopped tomatoes in juice
1 cup almond meal
2 tablespoons curry powder
1 teaspoon crushed dried chillis
2 cloves garlic
1 onion diced
3 cm ginger, grated
1 cup natural yoghurt
1 1/2 cups water
1 organic vegetable stock cube
Pre heat the oven to 160C.
Gently bring the dish to the boil on the stove top.
Cover the meat closely with a circle of baking paper.
Transfer the curry to the oven and braise for 1 1/2 hours.
Chill overnight. Lift any fat from the surface before reheating.
This is a great dish for the freezer.