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Lamb and Ladyfinger Curry

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Serves: 4 - 6

Ingredients:

  • 300g Western Star Unsalted butter
  • 2 teaspoons mustard seeds
  • 2 teaspoons fenugreek seeds
  • 1 teaspoon dried chilli seeds
  • 1 tablespoon ground turmeric
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 4 hot red chillies, thinly sliced*
  • 2 garlic cloves, crushed
  • 1 kg lean boneless lamb, cut into large cubes
  • 400g ladyfingers (also known as okra or bindhi)**
  • Fresh coriander leaves to garnish

* This is for a mild to medium curry. For a hotter curry use more chillies.

** Not to be confused with ladyfinger bananas, these vegetables are available fresh or canned from Indian grocers. If using canned, drain and rinse thoroughly under a cold tap before adding to curry.

Method:

Slowly melt butter in a large thick-bottomed cooking pot. Add mustard seeds, fenugreek seeds and chilli seeds. Raise heat slightly. When seeds start to pop, remove from heat. Add ground turmeric, cumin and coriander and stir until thoroughly blended.

Return to heat. Add crushed garlic and sliced chillies, including their seeds. Toss them about in the curry pot for about a minute. The butter curry mixture will start to froth. Add the pieces of lamb and stir until all pieces are well coated. The froth will subside.

When the meat is lightly cooked on the outside (but not browned!), reduce heat, put lid on pot and let slowly simmer for about an hour or until lamb is tender.

Wash the ladyfingers and simmer in a pan of lightly salted water for about 7 minutes until soft but not squashy. Do not overcook or they will fall apart. Drain the ladyfingers and gently stir into the curry. Keep on a very low heat for about another five minutes, without stirring.

Garnish with fresh coriander leaves. Serve with cooked basmati rice, spiced yoghurt and mango chutney.