LAMB, SLOW COOKED UNTIL TENDER AND FLAVOURED WITH GROUND CORIANDER AND CARDAMOM, PRODUCING A RICH BHUNA GRAVY For the smoking process
For the smoking process
Heat the oil in a large pot, add the cardamoms, cloves, cinnamon stick, bay leaves and peppercorns and fry until they start popping.
Add the onions and sauté until golden brown.
Mix the salt, ground coriander, turmeric and deghi mirch with a little water to form a spice paste. Add this to the pan and stir well.
Stir in the garlic and ginger and continue cooking for another 2-3 minutes.
Add the lamb pieces, stir well to coat all the meat with the spices.
Add the tomatoes, papaya, yoghurt and 300ml water. Cover and reduce the heat.
Simmer slowly for 1 hour, until the lamb is tender and the sauce is reduced. Stir regularly – do not let it catch.
Finally smoke the curry: pour the curry into a flat dish; place the smouldering coals in a steel ramekin along with the elephant cardamoms and drizzle over the rapeseed oil. Place the ramekin beside the lamb and cover. Allow to mature for one hour.
Remove the lid and foil and garnish with chopped coriander.