7

Indian-spiced lamb and

chickpea curry

SERVES 6 // PREP TIME 25 MINS // COOK 2 HRS 45 MINS (PLUS SOAKING, MARINATING)

Buttermilk and yoghurt thicken and add a rich finish to this

Indian-style curry, yet also counteract the heaviness of the

lamb. Look for properly cultured buttermilk without additives

or thickeners for the best flavour; Pepe Saya, for example.

This curry also works well with large cuts of chicken on the

bone. Begin the recipe a day ahead to soak the chickpeas

and marinate the lamb.

1.2 kg boneless lamb shoulder,

trimmed of excess fat

200 gm (¾ cup) plain yoghurt

2 garlic cloves, crushed

20 gm (4cm piece) ginger,

finely chopped

1 tbsp neutral oil

1 onion, finely chopped

1 tbsp coriander seeds

2 tsp cumin seeds

2 tsp garam masala

2 heaped tsp ground chilli

1 tsp ground turmeric

6 cardamom pods, bruised

4 whole cloves

1 cinnamon quill

3 fresh curry leaf sprigs,

plus 1 extra sprig fried

in oil to serve

600 ml buttermilk

500 ml (2 cups) chicken stock

130 gm dried chickpeas,

soaked overnight in

cold water, drained

1 small bunch of kale or

silverbeet, leaves torn

¼ cup coarsely chopped

coriander

Warmed roti, lime cheeks,

and yoghurt mixed with

cucumber and finely

chopped mint (optional),

to serve

1 Combine lamb, yoghurt, garlic

and ginger in a non-reactive

container, season to taste with

salt and a good grind of black

pepper, mix well and refrigerate

overnight to marinate.

2 Heat oil in a large casserole

or wok over medium heat.

Add onion and cook, stirring

occasionally, until translucent

(10-15 minutes). Meanwhile,

pound coriander and cumin

seeds with a mortar and pestle

until finely ground. Add to

casserole with remaining spices,

stir until fragrant (1-2 minutes),

then add lamb, stirring and

turning to coat (1-2 minutes).

Add curry leaves, buttermilk and

stock, bring to a simmer, then

reduce heat to low and cook,

covered for 2 hours. Add

chickpeas and cook, uncovered,

until softened and lamb is very

tender (30-40 minutes). Transfer

lamb to a bowl and strain sauce

through a sieve, reserving solids.

3 Return sauce to casserole,

place over high heat and

cook, skimming occasionally,

until reduced by two-thirds

(30 minutes). Add kale and

coriander and return lamb and

reserved solids to casserole.

Serve with curry leaves, roti

and cucumber-mint yoghurt.

Beer suggestionyeasty

saison ale.

122 GOURMET TRAVELLER