Description
A hearty, richly spiced meal where tender lamb, soft potatoes, and sweet gem squash all cook together in one pot. The gem squash steams gently over the curry, soaking up all those lovely spices while the lamb finishes cooking underneath.
Ingredients
Units
Scale
- 4.4 lb - 2 kg lamb, cut into bite-sized pieces
- 1 onion, finely chopped
- 1 tbsp oil
- 1 tsp jeera seeds
- 2 star anise
- 2 bay leaves
- 1 tsp turmeric
- 2 tsp dhania jeera powder
- 2 tsp ginger and garlic paste
- 3 tbsp Bombay masala
- 2 tbsp chili powder
- 1 to 2 tbsp curry leaves, fresh or dried
- Salt, to taste
- 4 to 6 medium potatoes, peeled and halved
- 1 tomato, grated
- 1/2 cup water, only if needed
- 1 tsp garam masala
- 3 to 4 gem squash, washed, cleaned and halved
- Salt, for seasoning the gem squash
Instructions
- Heat 1 tbsp oil in a large heavy-based pot over medium heat.
- Add 1 finely chopped onion, 1 tsp jeera seeds, 2 star anise and 2 bay leaves.
- Cook until the onion softens and starts to turn lightly golden.
- Add 1 tsp turmeric, 2 tsp dhania jeera powder, 2 tsp ginger and garlic paste, 3 tbsp Bombay masala and 2 tbsp chili powder. Stir everything together and cook for about 5 minutes, stirring often so the spices don’t catch on the bottom of the pot. If the mixture looks too dry, add a small splash of water.
- Add 2 kg lamb and 1 to 2 tbsp curry leaves, then season with salt to taste.
- Mix really well, making sure the lamb is coated in the spiced onion mixture.
- Cook over medium heat, stirring now and then, until the lamb is about halfway cooked and has released some of its juices.
- Add 4 to 6 halved potatoes and 1 grated tomato.
- Pour in 1/2 cup water only if there isn’t enough liquid in the pot for the potatoes to cook properly.
- Stir gently, cover with the lid, and cook until the potatoes are about halfway done.
- Sprinkle 1 tsp garam masala over the curry and give it a gentle stir. Taste the gravy and adjust the salt if needed.
- While the curry is cooking, wash 3 to 4 gem squash, cut them in half and scoop out the seeds and stringy centre. Sprinkle the cut sides with a little salt.
- Place the gem squash halves cut side down over the curry, with the skin facing up.
- Try to arrange them in a single layer if your pot allows. Cover tightly with the lid and let everything cook over medium to medium-low heat.
- The steam trapped inside the pot will soften the gem squash while the curry gravy continues cooking the lamb and potatoes.
- Cook until the potatoes are completely tender, the gem squash is soft when pierced with a fork, and the lamb is tender and cooked through.
- If the curry becomes too dry before the lamb is tender, add a little water at a time and continue cooking. Don’t add too much, as you want a thick, flavourful gravy rather than a watery curry.
- Carefully turn the gem squash halves over so the cut side is facing up.
- Serve the tender lamb curry with potatoes and the steamed gem squash, spooning plenty of the spiced gravy over everything
Notes
Prepared, tried, and tested by Irene
