Lamb Curry with Haricot Beans
Ingredients
Dhansak Masala:
- 100 g dry coriander seeds
- 50 g fenugreek seeds
- 50 g mustard seeds
- 50 g cumin seeds
- 50 g dried bay leaves
- 20 gms cardamom
- 20 gms cloves
- 1 large cinnamon bark
To make the curry:
- 800 gms lamb shank meat boneless; cut into bite sized pieces
- 3-4 tbsp oil
- 2 large onions; finely chopped
- 1 tsp cumin seeds
- 3 medium garlic cloves; grated
- 1 inch ginger root; grated
- 2 large tomatoes; finely chopped
- ¾ ths cup haricot beans washed and soaked overnight
- 1 tsp Kashmiri chilli powder
- 1 tsp coriander powder
- 2 tbsp dhansak masala
- Salt to season
- ½ cup milk
- Fresh coriander leaves; for garnish
Instructions
- To prepare the spice blend, dry roast the whole spices on a hot tawa/flat pan till aromatic (take care not to burn). Cool slightly and then blend into a powder. Store in an airtight container.
- Heat oil in a large deep bottom pot.
- Add the cumin seeds and allow to splutter and then add the garlic and ginger. Sauté till the rawness has disappeared and then add the onions.
- Sauté for 2-3 minutes till the onions have softened and lightly browned at the edges. Then add the tomatoes and cook till the tomatoes are broken down and mushy.
- Add the chilli, coriander and dhansak masala; mix well to combine.
- Add the haricot beans and lamb pieces. Add 3 cups water, season with salt and mix well.
- Bring to boil and then lower heat; cook covered on low heat till the lamb is just about done.
- If you prefer more gravy, add more water or if you prefer thicker gravy, increase heat and reduce the gravy.
- Finally add milk, mix well and adjust seasoning.
- Garnish with fresh coriander leaves
- Serve warm.
Notes
Adding the milk lends creaminess to the gravy, a much better alternative to adding cream or yoghurt. It is optional and can be skipped.
Any cut of lamb can be used but boneless is best for a recipe like this.
Any cut of lamb can be used but boneless is best for a recipe like this.