Description
This is a delicious curry and the naga is unmistakable. You can, however, use another superhot if you prefer.
For a milder curry, adjust the chilli to taste.
The long cook means the lamb is melt in the mouth.
| Marinade | |
| Plain Yoghurt | 6 tbsp |
| Garlic and Ginger Paste | 1 tbsp |
| Kashmiri Chilli Powder | 1 tbsp |
| Turmeric Powder | 1 tsp |
| Salt | 1 tsp |
| Ingredients | |
| Naga | to taste |
| Lamb Neck or Shoulder | 500g |
| Onion Finely Sliced | 2 |
| Fresh Tomatoes Quartered | 4 |
| Water | 200 ml |
| Sugar | 1 tbsp |
| Salt | 1 tbsp |
| Ghee | 6 tbsp |
| Green Cardamom | 2 |
| Cloves | 1 |
| Cinnamon Stick | 1 |
| Coriander Powder | 1 tbsp |
| Kashmiri Red Chilli Powder | 1 tbsp |
| Fenugreek Powder | 1 tsp |
| Cumin Powder | 1 tsp |
| Garlic Ginger Paste | 1 tbsp |
| Garam Masala | 1 tbsp |
| Coriander Leaves | 1 handful |
Instructions
Mix all of the marinade ingredients together in a bowl and add the lamb. Leave covered overnight in the fridge.
Heat 2 tbsp of ghee and then add the lamb. Cook until browned and then put aside.
Heat 2 tbsp of ghee and cook the onion, salt and sugar. Cook on low for about 20 minutes until it is a deep brown colour.
Add the ginger garlic paste and cook for a further 10 minutes.
Add all of the remaining spices apart from the garam masala and cook for 10 minutes.
Add the browned meat, tomatoes and water and mix well. Cook on the lowest heat for 2 hours or until the meat is falling apart.
To finish add in the garam masala and cook for 5 minutes.
Place into serving bowls and garnish with the coriander.
