Ingredients
- Vegetable oil
- 1 onion, halved and thinly sliced
- 8cm fresh ginger, peeled and grated
- 4 garlic cloves
- 800g-1kg lamb, cut into cubes
- ¼ tsp ground turmeric
- ¼ tsp chilli powder
- ½ can chopped tomatoes
- 1 tsp star anise powder (or a handful of whole ones)
- 1 Tbsp ground cumin
- 1 Tbsp ground coriander
- 1 tsp ground cinnamon
- 3 cardamom pods
- 4 cloves (or a little ground cloves)
- 125g prunes
- 130g dried chickpeas (see here)
- 2 tsp salt
- 2 tsp sugar
- Bunch of chopped coriander
- 1 green chilli, chopped (de-seeded if you prefer)
Instructions
- Heat the oil in a large pot before adding the onion, ginger, and garlic to fry.
- Once they've got some colour, add the lamb, turmeric, and chilli powder and fry for about 5 minutes while the lamb seals.
- Add the tomatoes, 500ml water, star anise, cumin, coriander, cinnamon, cardamom, and cloves. Allow to boil, then simmer gently for 30 minutes (partially covered).
- Add the prunes, cooked chickpeas, salt, and sugar and keep simmering for a further 40 minutes just to make sure it has a chance to let your whole neighbourhood know you're making a tasty curry.
- Stir in the fresh coriander and chillis just before it's ready, and serve with rice and/or naan bread.
Serves 6.
Inspired by the Mowgli cookbook recipe.