Recipes

Cooking Time: 1 hr
Preparation Time: 20 mins
Serves: 4

This dish originates from Hyderabad, in central southern India. Serve with poppadums and Pulao Rice.

INGREDIENTS

4 medium onions
300 ml/10 fl oz vegetable oil
1 tsp finely chopped fresh root ginger
1 tsp crushed fresh garlic
1 tsp chilli powder
1 pinch of ground turmeric
1 tsp salt
1 tomato, finely chopped
3 fresh green chillies, sliced
450 g/1 lb leg of lamb, cubed
600 ml/1 pint water
1 1/2 tsp aamchoor (dried mango powder)
2-3 tbsp fresh coriander leaves
Freshly cooked rice, to serve

COOK’S tip

Aamchoor {dried mango powder) is made from dried unripe mangoes, and has a sour taste; it can be bought in jars from Asian food shops.

METHOD

1. Use a sharp knife and chop 3 of the onions.

2. Heat half the vegetable oil in a frying pan, add the onions and fry until golden. Reduce the heat and add the ginger, garlic, chilli powder, turmeric and salt to the frying pan. Stir-fry the mixture for 5 minutes, and then add the tomato and 2 of the green chillies.

3. Add the meat to the frying pan and stir-fry the mixture for a further 7 minutes. Add the water, cover and cook over a low heat for 35-45 minutes, stirring occasionally.

4. Meanwhile, slice the remaining onion. Heat the remaining vegetable oil in a separate frying pan and fry the onion until golden. Reserve until required. Once the meat is tender, add the aamchoor (dried mango powder), the remaining green chilli and the fresh coriander leaves and stir-fry for 3-5 minutes.

5. Transfer the curry to warmed serving plates and then pour the fried onion slices and vegetable oil along the centre. Serve hot with freshly cooked rice.

VARIATION

You can substitute the chopped fresh root ginger with the same amount of grounded ginger.

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