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Ingredients
- 1 kg (2 lb 4 oz), cut into 2 cm lamb shoulder (3/4 in) dice
- 4 finely sliced onions
- 3 cloves, crushed garlic
- 3 teaspoons finely chopped ginger
- 1/2 teaspoon cayenne pepper
- 1 teaspoon turmeric
- 125 ml (4 fl oz/1/2 cup) chicken stock
- 1 handful leaves and stalks coriander (cilantro)
- 1 handful mint
- 3 long green chillies
- 3 tablespoons lemon juice
- 1 teaspoon sugar
Method
1. Put the lamb, onions, garlic, ginger, cayenne, turmeric, and chicken stock in a heavy-based saucepan over medium heat. Bring to a simmer, reduce to low heat, cover and cook for 2 hours. Skim the surface to remove any oil and discard.
2. Put the coriander leaves and stalks, mint leaves, green chillies, lemon juice and 2 tablespoons of cooking liquid from the curry in a food processor, or in a mortar with a pestle, and process or pound to a smooth consistency. Pour into the lamb mixture, put back on the heat until it just comes back up to a simmer. Add the sugar, season well to taste and serve.
