Dive into the heart of traditional cooking with our slow cooked Lamb Curry, masterfully prepared in a clay pot outdoors. This recipe, rich in history and flavour, begins with tender lamb marinated in a harmonious blend of yogurt, red chilli, Kasoori Methi, and a squeeze of lemon, left to infuse overnight. The essence of this dish lies in the hand-ground, aromatic spice mix featuring the warmth of cumin, coriander, and a symphony of whole spices that promise a burst of flavours. We layer these spices with a generous heap of freshly chopped onions, garlic, green chillies, and herbs directly into the clay pot, adding the marinated lamb to bask in this vibrant medley. As it slowly simmers over the gentle heat, the magic unfolds after an hour with the addition of ripe tomatoes, melding into a rich, thick gravy. Each spoonful is a testament to the time-honoured methods of cooking, offering a taste that’s as comforting as it is exotic. Join us around the fire as we bring this culinary treasure to life, capturing the essence of outdoor cooking and the unparalleled taste that only a clay pot can impart.
Ingredients:
– For Marination:
– 1.5 kg lamb or mutton, cut into pieces
– Salt, to taste
– 2-3 tbsp yogurt
– Red chilli powder, to taste
– 1/2 tbsp Kasoori Methi (dried fenugreek leaves)
– Juice of 1 lemon or lime
– For the Spice Mix:
– Salt, cumin, coriander, fennel seeds, to taste
– Bay leaves, cinnamon stick, cardamom pods, cloves, black peppercorns
– Red chillies, Kashmiri chillies
– Other Ingredients:
– 5 medium/large onions, roughly chopped
– 10-13 garlic cloves
– 6 green chillies
– 2 fresh garlic chives, chopped
– 2 fresh spring onions, chopped
– Ginger, to taste, finely chopped
– 1 large tomato, chopped
Preparation:
1. Marinate the Lamb:
– In a large bowl, combine lamb pieces with salt, yogurt, red chilli powder, Kasoori Methi, and lemon/lime juice.
– Mix well and refrigerate for at least 30 minutes, or overnight for best results.
2. Prepare the Spice Mix:
– Using a stone grinder, finely grind the dried spices: salt, cumin, coriander, bay leaves, fennel seeds, cinnamon stick, cardamom pods, cloves, black peppercorns, and both types of chillies.
3. Prepare the Clay Pot:
– Add the ground spice mix to the clay pot.
– Add the roughly chopped onions, garlic cloves, green chillies, garlic chives, spring onions, and ginger.
– Place the marinated lamb into the clay pot, mixing well with the spices and vegetables.
4. Cooking:
– Cook the lamb mixture in the clay pot over medium heat. Ensure the pot is placed on a suitable outdoor cooking setup, considering safety and ventilation.
– After 1 hour of cooking, add the chopped tomato. Continue cooking until the lamb is tender and the sauce has thickened to your desired consistency. This might take a few hours depending on the heat source and the type of clay pot used.
Garnish with fresh coriander.
Cooking in a clay pot, especially outdoors, requires careful heat management. Start with a moderate flame and adjust as needed to maintain a gentle simmer, avoiding high heat that could crack the pot or burn the curry.
Serve your aromatic lamb curry with rice, naan, or your choice of bread. Enjoy the fruits of your labor with family and friends!
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