A fuss-free north-Indian-inspired curry with succulent lamb pieces and a creamy coconut and spice sauce makes your weeknight smell like an Indian restaurant.
Place lamb pieces and potatoes in a large bowl. Add turmeric and salt. Mix well. Cover and rest in the fridge for 30 minutes.
Place onion, garlic, ginger, coriander leaves and chilli in the jug of a blender with 1 cup of water. Process until smooth. Set aside.
In a large heavy-bottomed saucepan or cast-iron casserole, heat ghee on high. Add cinnamon, bay leaf, coriander seeds, fennel seeds and black cardamom. Sauté for a few seconds. Add the marinated meat and potatoes. Sauté for a few minutes, tossing occasionally until meat is sealed on the outside and starting to brown. Add the onion mixture and reduce heat to medium.
Add cumin, garam masala and tomatoes. Season with salt to taste. Cover and simmer on medium for 40 minutes. Reduce heat to low. Add coconut milk. Cover and simmer for a further 15 minutes. Serve hot with steamed rice.
Notes
This curry is sauce heavy. You can easily remedy this by increasing the quantity of lamb to 800g and adding an extra potato.
Some things you can do to assure your curry is more authentic tasting. Use ghee instead of oil or butter. Do not use curry powder or paste. Don't skimp on the spices.
I have made the above curry with goat. It is probably even more delicious.
Slow Cooker Version - Reduce the amount of water to puree onions from 1 cup to 1/4 cup. Add all ingredients to the slow cooker and cook on low for 8 hours.
You can substitute the protein for chicken or even a medley of vegetables and chickpeas for a meat-free option.
Curry freezes well for a month in the freezer. I like to make a big batch of the curry and pack it in several containers with rice for quick work lunches throughout the month.