Lamb flank slow-cooked until it is tender in a dark and rich Indian spiced curry. Serve on its own with naan or use it to make biryani. #curry #lamb #spices #budgetfriendly #recipe
500 g (~18 oz) of Lamb flank
2 tbsp vegetable oil
2 tbsp butter
1/4 tsp ground cinnamon
2–3 green cardamom pods (split or slight crushed)
1 tsp cumin seeds
a pinch of asafetida (about 1/4 tsp)
2 medium onions (finely diced)
2 inch (4.5 cm) ginger
8 cloves of garlic
1 green chili
1/2 tsp turmeric
1 tsp ground chili pepper
1 tbsp garam masala
400g/14 oz stewed diced tomatoes (1 can)
1 cup (240 ml) water
salt and pepper
1 tbsp sugar
Peel ginger and remove garlic from their shells and cut off fibrous ends. In a food processor, puree together ginger, garlic and green chili with a splash or two of water to form a paste.
Finely diced onions.
Season lamb flanks with a generous sprinkling of sea salt and black pepper on both sides.
In a large cooking pot, heat 2 tbsp of vegetable oil over medium-high heat. Place seasoned lamb flanks and sear on both sides until brown. This should be about 2-3 minutes on each side. Remove lamb flanks from pot and set on a plate nearby.
Reduce heat to medium and add 2 tbsp of butter to the same pot along with cloves, cinnamon, green cardamom pods, cumin seeds and a pinch or two of asafetida. Add diced onions and cook until soft and translucent.
Once onions have softened, add ginger-garlic paste and cook for a minute or two until fragrant.
Add turmeric, ground chili pepper, and garam masala. Cook for a minute or two to toast together and activate the spices.
Add diced stewed tomatoes and water. Increase heat to high and bring to a boil. Once at a boil, add seared lamb flank. Reduce heat to low or whatever maintains a low simmer and cook semi-covered for 1-2 hours.
The curry is done when the meat is tender and falls off the bone and the tomatoes have disintegrated into the gravy.
Taste and season with salt, pepper and a pinch or two of sugar to taste.
Indian food is anything but subtle. Get good spices and use them generously!
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Main
- Method: Simmering
- Cuisine: Indian, Fusion
Keywords: curry, lamb, lamb flank, ginger, garlic, onions, tomatoes, spicy, Indian spices, cumin, turmeric, cinnamon, cloves, garam masala, recipe, budget-friendly