Woman_s Day Australia - 14 March 2016_

GOAN LAMB CURRY

SERVES 4 PREP 15 MINS COOK 2 HOURS 35 MINS PER SERVE 3428kJ COST $$$

✦ 4 lamb shanks (1.75kg)

✦ 2 tbsp ground coriander

✦ 2 tbsp ground turmeric

✦ 2 tbsp ground cumin

✦ 1 tbsp chilli powder

✦ 2 red onions, roughly chopped

✦ 1 bunch coriander, leaves

picked, roots and stems

reserved

✦ 7cm piece ginger, peeled, sliced

✦ 4 garlic cloves, peeled

✦ 2 tbsp vegetable oil

✦ ⅓ cup vindaloo curry paste

✦ 2 tbsp tomato paste

✦ 15 curry leaves

✦ 2L water

✦ yoghurt, naan bread, to serve

1 Place lamb in a large zip-lock bag

with spices. Season. Toss to coat.

2 In a small food processor,

combine half onion, coriander root,

stem, ginger and garlic.

Pulse to form a coarse paste.

3 In a large saucepan, heat oil on

medium. Saute remaining onion

3-4 minutes until tender. Add

coriander paste and cook, stirring,

1-2 minutes until fragrant.

4 Add lamb and brown 8-10 minutes,

scraping bottom of pot. Stir in

vindaloo and tomato paste, and

cook 1 minute. Mix in curry leaves,

half coriander leaves and water.

Bring to boil. Reduce heat to low.

Simmer gently, covered, 2 hours.

5 Remove lid, skim fat from

surface and increase heat to high.

Simmer, uncovered, 25-30 minutes

until sauce has thickened and

meat is falling off the bone

(see tip). Season. Serve with

remaining coriander leaves,

yoghurt and naan.

EVERYDAYFOOD

48 WD

TIP If preferred, simply

shred meat away from

bone and discard bone.