Go Back

Marinade for Lamb Curry

Servings 8

Ingredients

  • 1.8 kg lamb knuckle, neck or stewing lamb bones add flavour
  • 250 g full fat yoghurt
  • 3 bay leaves
  • 3 tbls coconut oil

Onion Chilli Paste

  • 1 onion 170g
  • 6 garlic cloves 25g
  • 2 thumbs fresh ginger grated 20g
  • 2 green chillies
  • 2 3-finger-pinch of salt

Seeds

  • 2 tbls coconut oil
  • 8 each whole cloves and cardamom
  • 1 tsp each cumin and fenugreek
  • ½ tsp each coriander and ajwain
  • 1 each mace husk and cinnamon stick

Ground Spices

  • 2 tsp each coriander, cumin and turmeric
  • 1 tsp each ginger, chilli powder
  • ½ tsp asafoetida (onion or garlic powder)

Instructions

  • Season the lamb with salt and pepper and place in a glass pyrex dish with a lid to cover.
    1.8 kg lamb knuckle, neck or stewing lamb
  • Add the onion, garlic, ginger, chilli and salt to a blender fitted with a blade attachment and blitz to make a coarse paste.
    1 onion 170g, 6 garlic cloves 25g, 2 thumbs fresh ginger grated 20g, 2 green chillies, 2 3-finger-pinch of salt
  • Place a pan on medium high heat and add the coconut oil. Add the onion chilli paste to the pan and cook for 3-5 minutes. Spoon out into bowl
    3 tbls coconut oil
  • Using the same pan add the next batch of coconut oil and when hot add the seeds. Cook for about 1-2 minutes until they start to splutter and pop.
    2 tbls coconut oil, 8 each whole cloves and cardamom, 1 tsp each cumin and fenugreek, ½ tsp each coriander and ajwain, 1 each mace husk and cinnamon stick
  • Add the rest of the ground spices and continue to cook for a further 2 minutes until you can smell a nutty aroma. Remove from the heat.
    2 tsp each coriander, cumin and turmeric, 1 tsp each ginger, chilli powder, ½ tsp asafoetida (onion or garlic powder)
  • Add the onion chilli paste back into the pan along with the yoghurt and bay leaves. Mix well and spoon over lamb. Coat the lamb generously cover and leave for 2-3 hours or overnight in the fridge.
    250 g full fat yoghurt, 3 bay leaves
  • If you refrigerate overnight , bring marinated lamb to room temperature before cooking - See Step 2 Lamb Curry

Notes

Lamb on the bone like neck and knuckes add depth of flavour.  I always remove the bones, fat and gristle after the cooking process.  This makes for a more refined dining experience at the table.  It's a personal preference and Brian and I get to enjoy the marrow.  If you are serving this to friends make sure you know them well enough to enjoy sucking the marrow.  It's noisy and can be embarrassing for some. 
Course: Curry
Cuisine: Indian
Keyword: Lamb curry