Ingredients

The following ingredients have 4 Servings
  • 1 lamb shoulder, boned, trimmed off excess fat and cut into 1 inch dices
  • 100g (4oz) ghee or clarified butter
  • 12 cloves
  • 4 black cardamom pods
  • 2 bay leaves
  • 2 white onions, finely chopped
  • 6 green chillies, split lengthwise
  • 5ml (1 tsp) ground turmeric
  • 5ml (1 tsp) ground cumin
  • 5ml (1 tsp) ground coriander
  • 2 teaspoon salt
  • 1 tablespoon garlic paste
  • 200g (7oz) sweet corn [frozen or canned is fine]
  • 250ml (1 cup) plain yogurt
  • 250ml (½ cup) lamb stock or water
  • 6 cm (2½ inch) piece of fresh ginger, finely chopped
  • 50g (2oz) chopped fresh coriander
  • Juice of 1 lemon

Instruction

  • Heat the ghee in a heavy-based pan and add the cloves, cardamom and bay leaf.
  • When they start to crackle, add the onions and cook on a medium heat until golden.
  • Add the chillies, turmeric, ground cumin, coriander and salt and cook for 1 minute.
  • Stir in the garlic paste and cook for a couple of minutes.
  • Add the lamb and cook for 4-5 minutes, until lightly browned, then add three-quarters of the corn and all the yogurt.
  • Keep stirring until the yoghurt has been incorporated thoroughly or else it will split and make the curry grainy.
  • Once yoghurt has incorporated and comes to a boil again, add the water and cook gently for about 30 minutes, stirring occasionally, until the corn is nearly mashed and the sauce begins to thicken.
  • Add the ginger, coriander and the remaining corn kernels, add a little more lamb stock or water if required and reduce the heat and simmer for 10 minutes.
  • Check seasoning and squeeze in the lemon juice.
  • Serve hot with pilau rice or bread.