SERVES 6
My grandma taught me that food always tastes best when it is made from scratch. Although I have curry pastes in my pantry for when I am short on time, I always jump at an opportunity to make my own. This exquisite spicy curry dish is surprisingly simple to make.
INGREDIENTS
FOR THE PASTE:
6 dried chili peppers
½ yellow onion, diced
4 cloves garlic, crushed
2 tsp/10 g fresh ginger, grated
1 tsp/3 g ground cinnamon
½ tsp ground cloves
¼ tsp ground turmeric
1 tbsp/8 g coriander
1 tbsp/8 g cumin
1 tsp/5 g fenugreek
1 tsp/5 g sea salt
2 tbsp/30 ml distilled white vinegar
2 lbs/900 g of lamb (shoulder or stew meat)
2 tbsp/30 g of ghee
½ cup/120 ml Beef Broth
COOKING INSTRUCTIONS
Soak chili peppers in warm water for 30 minutes. In a food processor, combine chili peppers and all other paste ingredients. Spread the paste over the lamb and marinate for at least several hours, up to overnight. Brown the lamb in 2 tablespoons/28 g of ghee. This may have to be done in batches. Place lamb with remaining paste in the slow cooker and add broth. Cook on low for 6–8 hours.
