- 1 teaspoon cumin seeds
- 6 dried red chilli peppers (preferably Kashmiri)
- 4 tablespoons apple cider vinegar
- 1 clove garlic, coarsely chopped – or more to taste
- 3 tablespoons vegetable oil
- 2 onions, finely chopped
- 2 teaspoons ginger-garlic paste
- 5 tablespoons tomato puree
- 1 teaspoon cayenne pepper, or to taste
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1kg lamb stew pieces
- 1/2 teaspoon salt
- 700ml water
- 1 tablespoon freshly chopped coriander
Prep:25min › Cook:1hr50min › Extra time:1hr soaking › Ready in:3hr15min
- Place the cumin seeds into a dry pan over medium heat; toast them, stirring constantly, until they give off a roasted fragrance and turn a darker brown, about 1 minute. Scrape the seeds into a bowl and allow to cool. When cool, grind them with a mortar and pestle or a clean spice grinder. Set the ground seed aside.
- Remove stems of chillies if necessary and soak pods in the apple cider vinegar in a bowl until soft, at least 1 hour. Place the softened chillies with vinegar, cumin and garlic into a blender or food processor, and pulse until ground into a chilli paste, 30 seconds to 1 minute or as needed.
- Heat the vegetable oil in a large pot over medium heat; cook and stir the onions until lightly browned, about 10 minutes. Stir in ginger-garlic paste and about 1 teaspoon of the chilli paste mixture, or as desired. Reduce heat to medium-low; fry the onions with the spice pastes for 5 minutes to blend flavours. Stir in tomato puree, cayenne pepper, turmeric, cinnamon and cloves; bring to a simmer. Cook to blend flavours, about 20 minutes.
- Mix in the lamb pieces and stir in salt to taste; simmer for 20 minutes; stir in the water. Bring the lamb and sauce to the boil; reduce heat to simmer and cook until lamb is very tender and sauce has thickened, 45 more minutes. Sprinkle with chopped coriander to serve.