Name: Three-hour lamb and chickpea curry
Prep time: 25 min
Cook time: 165 min
Total time: 190 min
Yield: 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

Three-hour lamb and chickpea curry

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

Overhead shot of a last cast-iron pot of lamb and chickpea curry, studded with cinnamon quills and garnished with coriander. A bowl of yoghurt, and sliced lime cheeks, sit to the side. — Three-hour lamb and chickpea curry

Serves 6

Prep

25M

Cook

2H 45M

Total

3H 10M

Buttermilk and yoghurt thicken and add a rich finish to this 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.