This is a curry for those who love its rich taste but don't like it hot. The big flavour comes from meaty lamb forequarter chops on the bone. They are browned, then slow-cooked with aromatics, mild curry powder, warm spices, potatoes and a tin of tomatoes until meltingly tender. All done in one big pot. A handful of green peas thrown over the top before serving freshen up the dish with a splash of colour. I understand that the word 'curry' is an anglicised version of the Tamil word 'kari', invented by the British during colonial days to describe dishes from the Indian sub-continent with a sauce or gravy. This is perhaps a fine example, and a delicious one.
Serves 4
INGREDIENTS
- 6 lamb forequarter chops with excess fat trimmed off, about 1.2kg
- 2 tablespoons vegetable oil or olive oil
- 1 medium onion, chopped
- 2-3 garlic cloves, finely chopped
- 1 tablespoon fresh finger, finely chopped
- 1 tablespoon mild Indian curry powder
- 1 teaspoon garum masala
- ½ teaspoon ground turmeric
- 1 teaspoon sea salt
- 400g / 14oz tinned tomatoes
- 2 large potatoes, peeled and cut into large chunks
- 1 cup frozen green peas, blanched in hot water and drained
METHOD
- In a large heavy-based saucepan, heat oil on medium high until hot. Add chops in 2 batches and brown each side for 1-2 minutes. Remove and set aside.
- In the same pan, add onion and sauté on medium heat until soften, about 1 minute. Add garlic and ginger and continue to sauté for 30 seconds.
- Stir in curry powder, garum masala, turmeric and salt. If necessary, add a teaspoon of water to prevent the spices from burning.
- Add the tomatoes, scraping up any brown bits sticking to the pan.
- Transfer lamb chops to the pan. Reduce heat to low and simmer, covered, for 30 minutes. Add the potatoes.
- Cover and continue to simmer for 1 hour or so, stirring occasionally, until the lamb is falling off the bones.
- Top the curry with green peas. Cover and simmer for another 5 minutes until the peas are tender.
- Serve with plenty of rice.
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