Black Pepper Lamb Masala
Serves: 4 people
Takes: Over 1 hour
Black pepper and lamb love each other and this recipe is like a hug in a bowl. I like to cook my lamb low and slow so it falls off the bone. This one is fiery so dial back the black pepper and chilli if you prefer your masalas mild.
This recipe has all those warming spices we love so get your spice box out and get cooking!
Ingredients
Lamb Marinade:
1kg lamb shoulder, most of the fat removed (bone in is better), cut into large bitesize pieces
3 tablespoons plain yogurt
½ teaspoon turmeric powder
½ teaspoon Kashmiri red chilli powder
½ teaspoon of sea salt
Lamb Masala:
4 tablespoons veggie oil, I like rapeseed oil (you can use ghee if you prefer)
2 bay leaves
1 cinnamon stick
1 dried red chilli
4 whole cloves
1 teaspoon fennel seeds, roughly crushed
½ tablespoon black peppercorns, roughly crushed
2 onions, finely chopped
6 fat cloves garlic, finely chopped
1 tablespoon root ginger, finely chopped
4 tablespoons tomato puree
1 tablespoon coriander powder
1 tablespoon cumin powder
½ tablespoon Kashmiri red chilli powder
½ tablespoon garam masala powder
½ teaspoon turmeric powder
500ml stock or water
good pinch of salt, to taste
handful fresh coriander, roughly chopped
fresh red chillies, sliced, to serve (optional)
Method
Make a marinade by mixing all the ingredients for the Lamb Marinade together and rubbing all over the lamb. Cover and refrigerate overnight (if you have time).
Remove the lamb from the fridge and allow it to come to room temperature while you start the Lamb Masala. Gently heat the oil in a heavy based pan and add the bay leaf, cinnamon stick, dried red chilli and whole cloves.
After 1 minute add the crushed fennel seeds and crushed black pepper. Stir well and cook for a further minute.
Stir in the onions and cook for 10 minutes, stirring often but allowing them to soften and colour.
Once they are deep golden brown, add the garlic and ginger and allow to cook for a further minute.
Stir in the tomato puree and add the coriander powder, cumin powder, Kashmiri red chilli powder, garam masala powder and turmeric powder.
Leave the masala to cook, allowing the spices to release their essential oils and aromas. This will take a few minutes and you will start to see a little oil rising to the surface. Stir often until it looks like all the masala has released most of its oils. Add a few splashes of water if it starts to stick.
Add the marinated lamb and the stock or water. Make sure there is enough liquid to cover the meat.
Season well with salt (remember the stock may be seasoned).
Stir well and bring to a simmer before lowering the heat, covering and allow to slow cook for at least 90 minutes. Check on it every now and again.
When the meat is falling off the bone, taste the sauce and adjust the seasoning if you need to.
Serve with hot flaky parathas and sliced red onion.
Sprinkle with fresh coriander and sliced red chillies (if using) just before serving.
