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Lamb Curry with Deon Vengatass

Lamb Curry with Deon Vengatass

Lamb Curry with Deon Vengatass
Recipe by Deon Vengatass
Cooking Time: 60 minutes
Prep time: 30 minutes
Serves 6
For the marinade
2kg lamb shoulder and shank mixture, cut into 3cm cubes
1 ½ cups yoghurt, plain
Salt and white pepper
For the curry:
200ml  sunflower Oil
8 medium onions, thinly sliced
10 fresh curry leaves
1 cinnamon stick
1  star anise
1  black cardamom pod
2 fresh bay leaves
2 tsp cumin seeds
5 tsp ground coriander
1 large green chilli, slit in half
1 dried red chilli
3 tsp fine Kashmir chili powder
3 tsp fine red chilli powder (hot)
3 tsp smoked paprika
2 tbsp red masala violet blend or mother in law masala
2½ tsp ground turmeric
Cooked Rice, fresh coriander and tomato salsa to serve                 
For the marinade, cover the lamb cubes with the yoghurt and season with salt and white pepper, mix well. Cover and let it marinate overnight in the fridge.
For the curry, heat the sunflower oil in a large saucepan over low - medium heat. Add the onions,
curry leaves , cinnamon stick, star anise, cardamom pod and bay leaves and braise until the onions are soft, about 8 – 10 minutes.

Add the cumin seeds and ground coriander and cook over medium – high heat for 5 minutes.
Reduce the heat, add the fresh and dry chillies and braise 8 – 10 minutes over low heat.
Add the rest of the spices and cook over low heat for 4 – 8 minutes.
Add the meat and stir with a wooden spoon to mix with the spices in the saucepan. 
Cover and allow to simmer for about 30 - 40 minutes depending on the quality of lamb (the tougher the meat the longer it will cook).
Taste and add more salt and pepper if needed. Finish with fresh coriander, you can add a bit of tomato or some tamarind to balance the rich lamb flavour if needed.

Serve with freshly cooked rice and tomato and cucumber salsa.
Chefs tips:
Using fresh herbs and aromatics is key in getting maximum flavour and enjoyment out of your curry. Avoid dried / dehydrated where possible, and always go for fresh when there is an option.

Grind your own spices from whole, and toast them beforehand, for the most authentic and deep flavour profile possible. It takes a little longer, but is well worth the wait, and the results speak for themselves.

Use a neutral flavoured and scented oil like sunflower oil when making curries, to allow the flavour and aroma of your ingredients and spices to come through fully!

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