Recipe By Angela Boggiano for Sainsburys Magazine
INGREDIENTS
- 1 tbsp yellow mustard seeds
- 2 tbsp coriander seeds
- 2 tsp cumin seeds
- ½ tsp black peppercorns
- 2 tbsp smoked paprika
- 2 red chillies, roughly chopped (deseeded if you wish)
- 4 garlic cloves, roughly chopped
- 4cm piece root ginger, roughly chopped
- 3 tbsp tomato purée
- 2 x 400g tins chopped tomatoes
- 500ml chicken stock – use gluten-free stock if required
- 2 butterflied lamb leg joints, about 750g each
- 12 fresh or dried curry leaves
- 2 x 200g packs baby aubergines, halved lengthways
- 1 x 30g pack mint, leaves roughly chopped
- 1 x 30g pack coriander, roughly chopped
METHOD
Prepare to the end of step 3 the day before and chill. Remove from the fridge 1 hour before cooking. The finished curry can be frozen.
STEP 1
Preheat the oven to 180°C, fan 160°C, gas 4. Place the three seeds and peppercorns in a small frying pan. Dry toast gently over a medium heat until they start to pop and turn a pale golden colour; this will only take a few minutes. Tip into a pestle and mortar and crush to a coarsely ground powder.
STEP 2
Place the paprika, chillies, garlic and ginger in a food processor and blitz to a fairly smooth purée, scraping down the sides. Add the tomato purée, chopped tomatoes and ground spices and blitz again until thoroughly mixed. Pour the mixture into a deep roasting tin and add the chicken stock and a pinch of salt. Stir everything together thoroughly.
STEP 3
Sit the lamb in the tin, skin-side down, spooning some of the sauce over to cover the meat. Scatter on the curry leaves then cover the tin with foil and seal tightly around the tin.
STEP 4
Roast for 2½ hours then remove from the oven and baste the lamb. Stir the aubergines into the sauce, re-cover and cook for a further 30 minutes. Remove the foil and roast uncovered for a final 30 minutes. Take the tin out of the oven and leave to rest for about 10 minutes.
STEP 5
Shred the meat with forks (it should be fall-apart tender), and stir back into the sauce, along with most of the mint and coriander. Serve scattered with the rest of the herbs.