South Indian Lamb Curry


1kg organic lamb chump chops
2 tsp olive oil
1 bay leaf
1 clove
1 piece of cinnamon bark
1 onion, diced
20 fresh curry leaves
2 cloves garlic, grated
1 thumb of ginger, grated
1 tsp cumin powder
1/2 tsp turmeric powder
1/2 tsp chilli powder
1/4 tsp fenugreek powder
2 diced tomatoes
1 tsp salt (Mount Zero)

Cut lamb chops into pieces. Don't discard the bones as these should go into the curry as well. Set aside.

Heat olive oil in a kadai or heavy based pot (must be deep enough to hold the lamb) over a medium low flame. Add bay leaf, clove, cinnamon bark, and fry for 1 minute. Add onion and curry leaves. Cook for 10 minutes.

Add garlic and ginger and then cook for 1 minute. Add a splash of water to prevent the ginger from sticking. Add cumin powder, turmeric powder, chilli powder, and fenugreek powder. Cook for 1 minute. Add tomatoes and salt. Cook for 5 minutes.

Place the lamb and enough water to cover the lamb, about 1 1/2 cups, to the kadai/pot. Place on lid and turn the heat up to medium-high. Bring to a boil and then lower the heat to medium-low.

Cook for 1 to 1 1/2 hours or until the lamb is tender and the liquid has reduced. Simmer, uncovered, for a few minutes to ensure you end up with a thick and rich gravy.

Serve lamb with boiled rice or quinoa.