Lamb Varuval Curry

Name: Lamb Varuval Curry
Prep time: 20 min
Cook time: 3 h
Yield: 8
Cuisine: Asian
Ingredients: 900g lamb or mutton leg or shoulder, fat removed and cut into 2.5cm cubes; 1 teaspoon ground turmeric; 4 teaspoons oil; 2 small red onions, peeled and finely chopped; 1 cinnamon stick; 2 whole star anise; 4 cardamom pods, bruised; 1 tablespoon whole fennel seeds; ½ teaspoon whole cloves; Small handful fresh or dried curry leaves; 1 tablespoon prepared ginger-garlic paste; 1 small tomato, seeded and diced; 1½ teaspoons garam masala; 1½ teaspoons curry powder; 1½ teaspoons ground paprika; Large handful freshly chopped coriander

This is an authentic, delicious lamb curry which has a unique flavour. The texture is that of a drier curry and originates from Southern India in the state of Tamil Nadu.

prep time
20 mins

cook time
3 hours

serves
8 people

Energy
199kcal
Fat
12.9g
Saturates
4.6g
Carbs
2.4g
Sugars
1.4g
Fibre
0.9g
Protein
19.5g
Salt
0.2g

Ingredients

900g lamb or mutton leg or shoulder, fat removed and cut into 2.5cm cubes
1 teaspoon ground turmeric
4 teaspoons oil
2 small red onions, peeled and finely chopped
1 cinnamon stick
2 whole star anise
4 cardamom pods, bruised
1 tablespoon whole fennel seeds
½ teaspoon whole cloves
Small handful fresh or dried curry leaves
1 tablespoon prepared ginger-garlic paste
1 small tomato, seeded and diced
1½ teaspoons garam masala
1½ teaspoons curry powder
1½ teaspoons ground paprika
Large handful freshly chopped coriander

Method

In a large bowl add the lamb or mutton and ½ teaspoon ground turmeric. Season well.
Heat 2 teaspoons of the oil in a large non-stick or griddle pan over moderate heat and add the onions. Cook for 5-10 minutes until soft. Add the cinnamon stick, star anise, cardamom, fennel and cloves. Stir gently and cook for a few seconds.
Add the curry leaves and cook for 3-4 minutes. Add the garlic and ginger paste. Continue to cook for about 10 minutes, stirring occasionally.
Add the tomato, lamb or mutton and cook for 5-10 minutes, coating the meat in the spice mix. Add 200ml water, reduce the heat, cover and cook for 3-3½ hours for lamb or 3½-4½ hours for mutton. Alternatively, transfer to a slow cooker and cook for 8-10 hours on LOW or 4-6 hours on HIGH.
Heat the remaining oil in a separate non-stick frying pan and add garam masala, curry powder, paprika and the remaining ground turmeric and heat for 1 minute or until the aromatic. Stir the spices into the lamb or mutton mix. Cover and continue to cook for a further 10 minutes in the pan or slow cooker.
Garnish with the fresh coriander and serve with basmati rice, naan bread and a selection of Indian accompaniments.