This is a traditional curry from the state of Bihar in north eastern India (on the border with Nepal.
Ingredients:
4 ½ tbsp rapeseed oil
3 dried bay leaves (or Indian bay leaves, if you can get them)
2 cloves
10 black peppercorns, crushed
3 large onions, thinly sliced
900g diced lamb shoulder
2 small whole garlic bulbs, outer skins removed
2 tsp garam masala
15g fresh coriander, chopped
basmati rice, cooked, to accompany
For the spice paste:
3 medium tomatoes, chopped
12 garlic cloves, peeled
50g fresh ginger, peeled and chopped
2 green finger chillies, chopped
1 tsp ground turmeric
2 tsp English mustard
2 tsp mild chilli powder
2 tbsp ground coriander
10 black peppercorns, crushed
1½ tsp cumin seeds
Sea salt and freshly-ground black pepper, to taste
Method:
Place a large saucepan over medium heat. Once hot add the oil, followed by the bay leaves, cloves, peppercorns and onions. Fry for 15-20 minutes, stirring occasionally, until light brown. Remove to a plate.
Add ½ tbsp fresh oil to the pan, increase the heat to high, then fry one-third of the diced lamb for 3-4 minutes, to seal all over. Remove with a slotted spoon and set aside with the spiced onions. Repeat with the remaining lamb. Once all the lamb is sealed, return the lamb and onions to the pan.
In the meantime, blitz all the ingredients for the spice paste together in a blender or food processor with 120ml water and the remaining oil. Add to the lamb, along with the whole garlic bulbs and 500ml water; season.
Bring to a boil, then reduce the heat to low-medium and simmer, uncovered, for 1 hr, stirring occasionally, until the lamb is tender. Stir through the garam masala and simmer for a further 4 mins; season to taste.
Top with the coriander and serve with rice.
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