Rara Lamb Curry

1. Brown the lamb mince

Heat 1 teaspoon of the oil or ghee in a large, heavy-based casserole pan over a medium-high heat.

Add the lamb mince and cook for 6–8 minutes, breaking it apart with a wooden spoon. Continue cooking until the mince is deeply browned and any liquid it releases has evaporated.

Transfer the browned mince to a bowl and set aside. If the mince has released a lot of fat, carefully spoon away the excess, leaving a thin coating in the pan.

2. Brown the lamb pieces

Add the remaining oil to the pan.

Brown the lamb pieces in two batches for 3–4 minutes per batch. Avoid overcrowding the pan, as this will cause the lamb to steam rather than brown. Add a little more oil only if the pan becomes completely dry.

The lamb does not need to be cooked through at this stage. Transfer the browned pieces to a separate plate.

3. Cook the onions

Reduce the heat to medium and add the sliced onions to the same pan.

Cook for 8–10 minutes, stirring regularly, until soft and golden. Add a small splash of water if the onions or browned pieces on the bottom of the pan begin to catch.

4. Add the curry paste

Add Shemin’s Indian Curry Paste with a splash of water.

Cook gently for 2 minutes, stirring regularly and scraping up all the flavour from the bottom of the pan.

5. Build the sauce

Add the chopped tomatoes and cook uncovered for 5–7 minutes, stirring occasionally, until they have reduced slightly and formed a rich masala.

Turn the heat down to low. Gradually add the whisked yoghurt, one spoonful at a time, stirring continuously until completely combined.

6. Slow-cook the lamb

Return the browned lamb pieces and any resting juices to the pan. Keep the lamb mince aside for now.

Pour in the hot stock and stir everything together. Bring to a gentle simmer, then cover and cook over a low heat for 45–55 minutes, stirring occasionally, until the lamb is nearly tender.

Keep the curry at a gentle simmer rather than allowing it to boil rapidly. Add a small splash of hot water if the sauce begins to catch or becomes too dry.

7. Add the lamb mince

Return the browned lamb mince to the pan and stir it through the curry.

Cook uncovered for a further 15–20 minutes, stirring occasionally, until the lamb pieces are completely tender and the mince has enriched and thickened the sauce.

The curry should be piping hot throughout, with no pink remaining in the lamb mince. If the sauce is too thick, add a splash of hot water. If it is too loose, continue simmering uncovered for a few more minutes.

8. Finish the curry

Stir in Shemin’s Garam Masala.

If using dried fenugreek, rub it between your palms over the curry before stirring it in. Simmer for a final 2 minutes.

Stir through most of the coriander, then taste before adding any salt, as the Shemin’s Indian Curry Paste and stock will already provide seasoning.

Finish with the ginger matchsticks and remaining coriander. Serve with basmati rice, warm Shemin’s Indian Breads and yoghurt, if desired.