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Lamb in black pepper sauce
- Prep time:
- 25 mins
- Cook time:
- 1 hrs 45 mins
- Serves:
- 4
Black pepper was on the scene way before chillies reached the Indian subcontinent - Reza Mahammad’s rich curry sings its praises
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Tips and suggestions
- Cooks Tips...
- Reza says always add the spices to hot oil so the flavours are released. Pour hot water over the lamb after coating with spices as cold water will toughen the meat. If the spices stick to the bottom of the pan during cooking pour a little water in to release them.
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Ingredients
- 75ml vegetable oil
- 2 red Onions, finely chopped
- 1 large Black cardamom
- 3 Cloves
- Green cardamom
- 2 x 5 cm cinnamon sticks
- 1 tsp Black peppercorns
- 2 cloves Garlic, finely chopped
- 4 cm piece Ginger, finely grated
- 2 Tomatoes, finely chopped
- 4 green chillies, finely chopped
- 2 tsp freshly ground black pepper
- 1/4 tsp Garam masala
- 1 tbsp natural Yogurt
- 450 g leg of Lamb, (bone out), cubed
- boiled Basmati rice, to serve
To garnish
Method
1. Heat the oil in a large, lidded saucepan, add the onion, black cardamom, cloves, green cardamom, cinnamon, peppercorns and a pinch of salt. Fry until the onions turn a deep golden-brown.2. Stir in the garlic and ginger, along with the tomatoes, chillies, black pepper and garam masala. Continue to stir for a minute or two, before mixing in the yogurt.
3. Add the lamb cubes, stir to coat the meat with the spice mixture, and simmer on a medium to high heat for 5 minutes.
4. Add 300ml of hot water, cover with the lid, and bring back to the boil. Reduce the heat and cook for a further 1 hour to 1 hour 30 minutes until the lamb is tender and has absorbed all the flavours, stirring occasionally to prevent the meat from sticking.
5. Once the meat is tender, raise the heat and simmer to reduce the volume of liquid until the oil separates from the sauce.
6. Just before serving, squeeze over the lemon juice and garnish with the coriander. Serve hot, accompanied with boiled rice.
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Latest Comment
Made this last night and went down very well indeed! A great alternative to Rogan Josh for lamb. This recipe has a depth of subtle flavours without the heat, delish!!
The definite lamb curry. I found the receipt on this site, discovering only after that Reza's book has been in my possession for quite some time...I served the curry with chappati and will make it again very soon!
Absolutely delicious, have made this recipe a number of times, a definate family favourtie now.