Lamb Varuval Curry
This is an authentic, delicious lamb curry which has a unique flavour. The texture is that of a drier curry and originates from Southern India in the state of Tamil Nadu.
- 900g lamb or mutton leg or shoulder, fat removed and cut into 2.5cm cubes
- 1 teaspoon ground turmeric
- 4 teaspoons oil
- 2 small red onions, peeled and finely chopped
- 1 cinnamon stick
- 2 whole star anise
- 4 cardamom pods, bruised
- 1 tablespoon whole fennel seeds
- ½ teaspoon whole cloves
- Small handful fresh or dried curry leaves
- 1 tablespoon prepared ginger-garlic paste
- 1 small tomato, seeded and diced
- 1½ teaspoons garam masala
- 1½ teaspoons curry powder
- 1½ teaspoons ground paprika
- Large handful freshly chopped coriander
- In a large bowl add the lamb or mutton and ½ teaspoon ground turmeric. Season well.
- Heat 2 teaspoons of the oil in a large non-stick or griddle pan over moderate heat and add the onions. Cook for 5-10 minutes until soft. Add the cinnamon stick, star anise, cardamom, fennel and cloves. Stir gently and cook for a few seconds.
- Add the curry leaves and cook for 3-4 minutes. Add the garlic and ginger paste. Continue to cook for about 10 minutes, stirring occasionally.
- Add the tomato, lamb or mutton and cook for 5-10 minutes, coating the meat in the spice mix. Add 200ml water, reduce the heat, cover and cook for 3-3½ hours for lamb or 3½-4½ hours for mutton. Alternatively, transfer to a slow cooker and cook for 8-10 hours on LOW or 4-6 hours on HIGH.
- Heat the remaining oil in a separate non-stick frying pan and add garam masala, curry powder, paprika and the remaining ground turmeric and heat for 1 minute or until the aromatic. Stir the spices into the lamb or mutton mix. Cover and continue to cook for a further 10 minutes in the pan or slow cooker.
- Garnish with the fresh coriander and serve with basmati rice, naan bread and a selection of Indian accompaniments.
Additional Recipe Information:
Nutritionals based on a lamb leg joint, fat removed. Serving accompaniments not included.