Indian-spiced lamb and chickpea curry

Name: Indian-spiced lamb and chickpea curry
Prep time: 25 min
Cook time: 2 h 45 min
Total time: 3 h 10 min
Yield: Serves 6
Ingredients: 1.2 kg boneless lamb shoulder, trimmed of excess fat; 200 gm (¾ cup) plain yoghurt; 2 garlic cloves, crushed; 20 gm (4cm piece) ginger, finely chopped; 1 tbsp neutral oil; 1 onion, finely chopped; 1 tbsp coriander seeds; 2 tsp cumin seeds; 2 tsp garam masala; 2 tsp (heaped) ground chilli; 1 tsp ground turmeric; 6 cardamom pods, bruised; 4 whole cloves; 1 cinnamon quill; 3 fresh curry leaf sprigs, plus 1 extra sprig fried in oil to serve; 600 ml buttermilk; 500 ml (2 cups) chicken stock; 130 gm dried chickpeas, soaked overnight in cold water, drained; 1 small bunch of kale or silverbeet, leaves torn; ¼ cup coarsely chopped coriander; Warmed roti, lime cheeks, and yoghurt mixed with cucumber and finely chopped mint (optional), to serve

Yoghurt and buttermilk provide a creamy finish and welcome tang to this hearty curry.

Sep 26, 2018 12:00am

By Lisa Featherby

Serves 6
25 mins preparation
2 hrs 45 mins cooking plus soaking, marinating

Buttermilk and yoghurt thicken and add a rich finish to this Indian-style curry, yet also counteract the heaviness of the lamb. Look for properly cultured buttermilk without additives or thickeners for the best flavour; Pepe Saya, for example. This curry also works well with large cuts of chicken on the bone. Begin the recipe a day ahead to soak the chickpeas and marinate the lamb.

Ingredients

1.2 kg boneless lamb shoulder, trimmed of excess fat
200 gm (¾ cup) plain yoghurt
2 garlic cloves, crushed
20 gm (4cm piece) ginger, finely chopped
1 tbsp neutral oil
1 onion, finely chopped
1 tbsp coriander seeds
2 tsp cumin seeds
2 tsp garam masala
2 tsp (heaped) ground chilli
1 tsp ground turmeric
6 cardamom pods, bruised
4 whole cloves
1 cinnamon quill
3 fresh curry leaf sprigs, plus 1 extra sprig fried in oil to serve
600 ml buttermilk
500 ml (2 cups) chicken stock
130 gm dried chickpeas, soaked overnight in cold water, drained
1 small bunch of kale or silverbeet, leaves torn
¼ cup coarsely chopped coriander
Warmed roti, lime cheeks, and yoghurt mixed with cucumber and finely chopped mint (optional), to serve

Method

1
Combine lamb, yoghurt, garlic and ginger in a non-reactive container, season to taste with salt and a good grind of black pepper, mix well and refrigerate overnight to marinate.
2
Heat oil in a large casserole or wok over medium heat. Add onion and cook, stirring occasionally, until translucent (10-15 minutes). Meanwhile, pound coriander and cumin seeds with a mortar and pestle until finely ground. Add to casserole with remaining spices, stir until fragrant (1-2 minutes), then add lamb, stirring and turning to coat (1-2 minutes). Add curry leaves, buttermilk and stock, bring to a simmer, then reduce heat to low and cook, covered for 2 hours. Add chickpeas and cook, uncovered, until softened and lamb is very tender (30-40 minutes). Transfer lamb to a bowl and strain sauce through a sieve, reserving solids.
3
Return sauce to casserole, place over high heat and cook, skimming occasionally, until reduced by two-thirds (30 minutes). Add kale and coriander and return lamb and reserved solids to casserole. Serve with curry leaves, roti and cucumber-mint yoghurt.