Curried Lamb Stew with Bitter Chocolate

Submitted By:
Spanner


No. of Servings:
4-6 Preparation time:
40min(s) Course:
Main Cooking time:
2hr(s) 10min(s) Cooking Instructions:
Pour the oil into a large, thick bottomed sauce pan and place on a medium heat. Once the oil is hot, put in the cloves, mustard seeds, curry leaves and cinnamon sticks and cook for approximately 1 minute.

Remove from the heat, take out the spices with a slotted spoon and set aside, then place the saucepan back over the heat.

Once hot, add the diced lamb. Fry for approximately 5 minutes, stirring frequently to ensure all sides of the lamb are browning.

Once the lamb has browned, remove from the saucepan and set aside, retaining the hot flavoured oil in the saucepan. Place the saucepan back on the heat and add the garlic, puréed onion, ginger and green chilli. Fry over a low heat, stirring frequently, until the onions start browning.

Add the ground spices - cardamom, Kashmiri chilli, turmeric, coriander - and cook for about 10 minutes over a low heat, stirring frequently.

Add the lamb and the fried spices from earlier - cloves, mustard seeds, curry leaves and cinnamon sticks - and stir, ensuring that all is mixed well. Add the tinned tomatoes, chicken stock, salt and pepper and bring to the boil. Cover with a tight fitting lid, lower the heat and simmer for about an hour.

Add the potatoes, stir and bring to the boil. Cover again, lower the heat and cook gently for a further 1 hour, or until the lamb and potatoes are tender.

Once cooked, remove from the heat and gently stir in the dark chocolate, making sure you don?t break up the lamb and potatoes.

Taste and adjust the seasoning accordingly.

To serve:
Spoon the curry into pre warmed bowls and top with a dollop of natural yoghurt and a handful of coriander leaves. This recipe is great served with steamed coconut rice.