Jaffna-Style Lamb Curry with Roasted Spices

Ingredients

• 700 g diced lamb shoulder
• 3 tbsp Jaffna curry powder
• 3 tbsp coconut oil
• 200 g onion, finely diced
• 5 garlic cloves
• 30 g fresh ginger, grated
• 20 curry leaves
• 400 g tinned chopped tomatoes
• 1 tsp ground cinnamon
• 1 tbsp white wine vinegar

Method

1. 1

   Toss the diced lamb with the Jaffna curry powder, cinnamon and a generous pinch of salt. Leave to marinate for at least 15 minutes.

2. 2

   Heat the coconut oil in a heavy-based casserole over a medium-high heat. Brown the lamb in batches for 4–5 minutes per batch. Set aside.

3. 3

   In the same pan, fry the curry leaves until they crackle, then add the onion and cook for 8 minutes until deep golden. Add the garlic and ginger and fry for 2 minutes more.

4. 4

   Return the lamb to the pan. Add the tinned tomatoes and vinegar, stir well, and bring to a boil.

5. 5

   Reduce to a low simmer, cover, and cook for 35 minutes until the lamb is tender and the sauce has reduced to a rich, dark gravy. Adjust seasoning and serve with string hoppers or rice.