Lamb Curry

1. Heat 1 to 2 tbs cooking oil in a large, heavy-based pot over medium heat.
2. Add 1 finely chopped onion, 1 tsp jeera seeds, 1 star anise and 2 bay leaves. Fry gently until the onion softens.
3. Add 1 tsp turmeric, 2 tsp dhania jeera powder, 2 tsp ginger and garlic paste, 1 tsp soomph powder, 2 tbs Bombay masala and 2 tbs Kashmiri chili powder.
4. Stir everything together and braise the spice mixture for about 5 minutes, stirring often so it doesn’t catch on the bottom. If it looks too dry, add a small splash of water.
5. Add 2 kg lamb leg or leg mutton, cut into curry pieces, 1 small handful curry leaves and salt to taste. Mix the lamb well into the spices so every piece gets coated.
6. Cook the lamb over medium heat, stirring occasionally, until the meat is about halfway cooked and has released some of its own juices.
7. Depending on the size of your lamb pieces, this can take around 30 to 45 minutes. Keep an eye on the pot and add a small splash of water if it’s sticking.
8. Add 4 to 6 medium peeled and halved potatoes and 1 grated tomato.
9. Add 1/2 cup water, only if the curry needs more liquid. Stir gently, cover the pot and continue cooking until the lamb is tender and the potatoes are cooked through.
10. Sprinkle in 1 tsp garam masala during the final few minutes of cooking.
11. Taste and adjust the salt if needed. If the gravy is thinner than you’d like, leave the lid off for a few minutes and let it reduce.
12. Serve your Lamb together with the Sugar Bean Curry hot with rice, roti or naan. Don’t forget something to scoop up that gravy!

Easy Sugar Bean Curry

1. Heat 1 to 2 tbs cooking oil in a medium to large pot over medium heat.
2. Add 1 finely chopped onion, 1/2 tsp jeera seeds and 1 bay leaf. Cook until the onion softens.
3. Add 1 tsp turmeric, 1 tsp dhania jeera powder, 1 tsp ginger and garlic paste, 1 tbs Bombay masala and 1 tbs Kashmiri chili powder. Stir well and braise the spices for about 5 minutes. If the mixture looks dry, add a splash of water.
4. Add 3 medium potatoes, peeled, cubed, and steamed in the microwave for about 4 minutes, 1 small handful of curry leaves, 1 grated tomato, and salt to taste. Stir everything together and cook over medium heat for about 5 minutes.
5. Add 2 tbs tomato paste and 2 cans of drained and rinsed sugar beans. Stir gently so the beans don’t break up too much.
6. Add water a little at a time, as needed, and cook over medium heat until the potatoes are completely tender and the gravy has thickened. You don’t want it swimming in liquid, but you also don’t want it dry.
7. Stir in 1 tsp garam masala during the final few minutes. Taste and adjust the salt and seasoning.
8. Serve the sugar bean curry with the Lamb curry with rice, roti, or fresh bread. It’s a simple one, but it really does hit the spot.