KACHEN #28 (Autumn 2021) English Edition

SEASONAL RECIPES
LAMB & FRESH HERB CURRY
Serves 4 15 minutes 1 hour
› 1 kg boneless lamb shoulder trimmed,
cut into 2-cm cubes
› 450 g or 3 medium brown onions, sliced thinly
› 1 tsp salt
› 1 tsp ground chilli
› 2 tsp fresh ginger, finely grated
› 1 garlic clove, crushed
› 1 tsp ground turmeric
› 2 tsp tamarind paste
› 500 ml water
› 2 tbsp vegetable oil
› 1 bunch loosely packed coriander leaves
› ½ bunch loosely packed mint leaves
› 4 fresh long green chillies, chopped coarsely
› 60 ml lemon juice
› Mint leaves to serve
› Naan bread, warm, to serve
1 Combine the lamb, onion, salt, ground chilli, ginger,
garlic, turmeric, tamarind, vegetable oil and the
water in a large, heavy-based saucepan. Bring to
the boil, then reduce the heat to a simmer. Cover and
simmer gently for 45 minutes or until tender.
2 Remove the lid and increase the heat to medium-high.
Boil, uncovered, until the sauce has thickened a little.
3 Meanwhile, place the coriander, mint, green chilli,
juice and 2 tablespoons water in a blender or food
processor and blend to a thin paste.
4 When the sauce has reduced, pour over the herb
paste and cook for a further 5 minutes. Season to
taste with sea salt and freshly ground pepper.
5 Scatter the curry with extra mint leaves and serve
with warm naan bread, if desired.
47
KACHEN No.28 | AUTUMN 21