Recipe: Indian Lamb Curry

Ingredients:

• 1kg Pasture Fed Diced Lamb
• 2.5 tbsps coriander seeds
• 2.5 tbsps cumin seeds
• 1/2 tsp cardamon seeds
• 1 onion, cut in wedges
• 3 cloves garlic, crushed
• 1 tsp chilli powder
• 1.5 cups chicken stock
• 1/3 cup natural yoghurt
• 1 tbsp oil

Method:

• Place the coriander, cumin and cardamon in a frying pan over medium heat. Cook until the spices become fragrant and start to pop. Remove and grind to a fine powder in a mortar and pestle.
• Place half of the oil in a large saucepan over high heat. Brown half of the meat, remove, and repeat with the remaining meat. Remove and set aside.
• Add onion and garlic to the pan and cook for 1 minute. Add the ground spices, chilli powder, stock, lamb and any juices to the pan. Reduce heat to low, cover and simmer for 1 hour.
• Remove the lid and cook for 15 minutes to reduce the liquid. Remove from the heat and stir through the yoghurt.
• Serve with steamed rice.