We are now making premium quality toasted and freshly ground curry powders and curry kits, availability is limited due to small scale hand made production but the quality will exceed your expectations.
Trim the fat off the lamb and keep to one side. Chop the lamb into bite size cubes or as near as you can. Grind the cardamom pods and cloves in a spice or coffee grinder as fine as it will go (sieve through a fine wire mesh sieve to get the finest powder you can, but don't worry overly about this). Add the spice and all of the other ingredients to a jug and puree well with a hand blender. Put the meat in a bowl and mix in well with the marinade and leave covered in the fridge for 48 hours. Stir it from time to time. Now finely chop the leftover fat as small as possible and put into a small saucepan and start cooking it gently until all the liquid fat has run out. Save this fat in a cup or bowl and store in the fridge.
Pour the marinade over the lamb in a shallow bowl.
Serves 4 - For the Curry
One onion finely chopped
1 Green Finger Chilli - deseeded and finely chopped
2 Teaspoons Ginger puree
2 Teaspoons Garlic puree
4 heaped tablespoon natural yogurt
2 Tablespoons tomato puree
1/4 cup single cream
2 Whole star anise
2 teaspoons cumin seeds
2 teaspoons coriander seeds
1 teaspoon fennel seeds
1/4 teaspoon cinnamon
1 teaspoon turmeric powder
1/2 cup lamb fat made as above or use olive oil if you prefer.
Toast the cumin and coriander seeds in a shallow pan on high heat until they start to crackle. Remove to a cool bowl. Now fry the onions with the whole star anise in the oil until golden brown over a gentle heat (if you have time do it as slowly as possible, if not don't worry). Remove and discard the star anise. Grind the cumin and coriander in a spice or coffee grinder as fine as it will go, add to the onions with the turmeric, chilli, garlic and ginger and stir fry for 2-3 minutes. Now add the meat shaking off excess marinade. Stir fry the meat to cook each side. Meanwhile mix the tomato puree, yogurt and cream in a jug. Pour this over the meat and simmer very gently for 20 minutes. Meanwhile grind the fennel seeds very fine and stir the fennel powder and cinnamon into the dish 2 minutes before serving. Season with a little salt to taste and serve.
Fry the onions in the lamb fat.
Brown the meat with the golden onions.
Add the tomato puree, cream, and yogurt mix - it turns the curry a horrible pink but don't worry this will cook into a golden orange red colour in 15-20 minutes.
Told you so! Delicious highly flavoured and tangy!