Lamb and sweetcorn curry recipe
A succulent lamb and sweetcorn curry, flavoured with cardamom, coriander, cumin, ginger, cloves and chilli.
This a very traditional curry that the nomadic tribes in Rajasthan would probably make with goatrather than lamb. Feel free to try goat if you can find any.
Ingredients
- 750 g boneless lamb shoulder meat, trimmed and cut into 2.5cm dice
- 6 tbsp ghee or vegetable oil
- 12 cloves
- 4 black cardamom pods
- 2 bay leaves
- 2 onions, finely chopped
- 6 green chillies, slit lengthways
- 2 tsp salt
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 1 tbsp garlic paste
- 200 g sweetcorn kernels, either frozen or canned is fine
- 250 g plain yoghurt
- 125 ml lamb stock or water, plus extra, if necessary
- 6 cm piece of fresh ginger, peeled and finely chopped
- 50 g fresh coriander leaves and stalks, chopped
- 1 lemon, juice only
Details
- Cuisine: Indian
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 50 mins
- Serves: 4
Step-by-step
- To start making the curry heat the ghee to smoking point in a heavy based pan and add the cloves, cardamom pods and bay leaves. When they crackle, add the onions and cook on a medium heat until golden. Add the green chillies, salt, ground coriander, cumin and turmeric and stir for 1 minute.
- Stir in the garlic paste and continue cooking for 1-2 minutes. Now add the lamb and cook, moving it around on a high heat, for 4-5 minutes, until lightly browned all over. Stir in three quarters of the sweetcorn kernels and gradually add the yoghurt, stirring well after each spoonful. If you add it too quickly, it will split and make the curry grainy.
- Once yoghurt is incorporated, continue stirring and allow the mixture to come to the boil. Add the lamb stock, reduce the heat and simmer, uncovered, for about 30 minutes, stirring occasionally, until the sweetcorn is creamy and soft and the sauce has thickened.
- Add the ginger, fresh coriander and the remaining sweetcorn kernels, pour in a little more lamb stock or water, if required, and continue simmering over a low heat for 10 minutes. Check the seasoning and finish by squeezing in the lemon juice. Serve the curry hot with rice or with chickpea breads.
Recipe taken from Cinnamon Kitchen: The Cookbook
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