Lamb curry

Mista_Mobsta said:
Also - if you plan on using any cardamom pods in any curry - FFS take them out before serving the bloody dish! Nothing worse than biting into a whole cardamom pod in between some nice curry bites!
Click to expand...
I actually enjoy an aromatic bite of green cardamom pod in my rice. One of my favourite spices actually. Brown cardamom is a bit hard on the teeth in that respect though.

AFAIK the Moghul emperors used to hold opulent banquets where the food was garnished with representations of whole spices made from gold or silver. Guests were expected to subsequently return said objects after passing:unsure:
 
¼ cup of oil
1kg lamb (leg of lamb on the bone cubed)
2 cinnamon sticks and 2 bay leaves
1 large onion diced
1½ tablespoon of masala
1 tablespoon of chilli powder
½ teaspoon jeera powder
½ teaspoon dhania powder
1 teaspoon tumeric
1 tablespoon of crushed ginger and garlic
Curry leaves
2 tomatoes diced
3 medium potatoes cut in half
Salt
Boiling water

Add oil to pot, cinnamon sticks and bay leaves, then onion and fry till brown. Lower heat. Add masala and other powders, mix, don't let it burn. Add tomatoes, tumeric, curry leaves and ginger and garlic. Cook on low till oil surfaces and then add in lamb. Mix well and leave to cook on medium heat for about 15 minutes. Can add a little water if needed. After 15 minutes, add potatoes, salt, and water and continue to cook on medium until potatoes are cooked through and lamb is tender. About 45 minutes in total. I usually use more masala, but you wanted a mild curry. Masala is for flavour and chilli powder is for heat and colour so add according to how you like it.
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