Erica often garnishes her curry with onions fried in oil and a knob of butter.
Masala
| ½ cup | Cashew nuts, raw |
| 3 | Garlic cloves, roughly chopped |
| 2 Tbsp | Fresh ginger, chopped |
| 1 tsp | Ground cumin |
| 1 tsp | Garam masala (Main) |
| 1 tsp | Turmeric |
| 1 tsp | Chilli powder |
| 1 Tbsp | Tomato paste |
| 2 | Vine-ripened tomatoes, roughly chopped |
Lamb
| 3 Tbsp | Vegetable oil |
| 3 | Onions, sliced |
| 1 tsp | Sea salt |
| 1 kg | Lamb shoulder chop (Main) |
| 3 | Cardamom pods, whole |
| 1 | Cinnamon stick |
| 1 ¼ cups | Water |
| ½ cup | Cream |
| 1 | Sea salt, extra |
Directions
- Place all the masala ingredients in a food processor and blend to a smooth paste.
- Heat oil in a large casserole and cook onions seasoned with salt for eight minutes or until tender and golden. Add masala paste and cook for four minutes, until fragrant, stirring frequently.
- Cut each lamb chop into two long pieces through the natural join. Add to pan, stirring to coat in the spice paste.
- Lightly crush cardamom and add to lamb with remaining ingredients.
- Season with salt, mix well, cover and cook over a very low heat for one hour, stirring occasionally.
- Uncover and simmer for 25 minutes, stirring occasionally, until lamb is very tender and sauce reduced.
- Garnish with coriander leaves.