Name: Bangladeshi lamb curry
Prep time: 10 min
Cook time: 80 min
Total time: 90 min
Yield: 4
Ingredients: 1/4 cup ghee; 2 large onions, thinly sliced; 4 bay leaves; 1 cinnamon quill; 5 bruised green cardamom pods; 5 whole cloves; 3 clove large garlic, crushed; 1 piece 3cm fresh ginger, peeled, grated; 750 gram boneless lamb leg, trimmed, cubed; 2 teaspoon sugar; 1 teaspoon cayenne pepper; 500 millilitre thick plain yoghurt; 200 gram green beans, trimmed, halved; rice, to serve; flaked almonds, to serve; sliced chilli, to serve

Ingredients

1/4 cup ghee

2 large onions, thinly sliced

4 bay leaves

1 cinnamon quill

5 bruised green cardamom pods

5 whole cloves

3 clove large garlic, crushed

1 piece 3cm fresh ginger, peeled, grated

750 gram boneless lamb leg, trimmed, cubed

2 teaspoon sugar

1 teaspoon cayenne pepper

500 millilitre thick plain yoghurt

200 gram green beans, trimmed, halved

rice, to serve

flaked almonds, to serve

sliced chilli, to serve

Method

1.Heat ghee in a large, heavy-based frying pan on high. Cook onions, bay leaves, cinnamon, cardamom and cloves 8-10 minutes, stirring, until golden brown. Stir in garlic and ginger, and cook 1 minute until fragrant.

2.Add lamb, cooking 4-5 minutes, to brown all over. Stir in sugar and cayenne. Add yoghurt 1 tablespoon at a time, stirring between each addition. Season to taste and bring to boil.

3.Reduce heat to low. Simmer, covered, 1 hour, until lamb is tender. Add beans and simmer a further 2 minutes. Serve on rice, topped with flaked almonds and sliced red chilli.

If preferred you can replace the lamb or diced forequarter chops in this recipe.
Note

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Ingredients

Method

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