“This recipe is best with a shoulder roast or shank. We make it both with raw roast or leftover roast—works great both ways.”
–Trevor Riehl, Haywire Farms
Spice Mix
| 1½ t | salt |
| 1 t | turmeric |
| 1 t | chile powder |
| 1 t | paprika |
| ½ t | garam masala |
Combine all in a bowl and reserve.
| 3 T | canola oil |
| 2 | onions, chopped |
| 1 t | garlic, minced |
| 1 t | ginger, minced |
| ½ c | water |
| ½ small can | tomato paste |
| lamb, see note above | |
| 2 | bay leaves |
| chicken broth to cover | |
| 1 c | whipping cream |
| ½ c | fenugreek leaves, dried (kasoori methi is the Indian name)* |
| ½ t | garam masala |
Heat oil in a saucepan on medium heat. Sauté onions until golden, then push to the side of the pan. Add garlic and ginger to the pan and sauté for one minute; combine with onions after sautéed. Push this mixture to the side of the pan. Add the spice mix to the pan and stir constantly for 1-2 minutes until very fragrant. Add 1/3 cup water and the tomato paste; stir to combine everything in the pan. The oil will separate from the tomato paste. Add the lamb and bay leaves. Add enough chicken broth to cover the meat and bring to a simmer. Cooking time will vary between 2-4 hours depending on the size of the meat. Once the meat is tender, remove and debone (if necessary). Boil down sauce to a thick gravy consistency. Add the meat back to the sauce. Add heavy cream, fenugreek and the garam masala. Cook for 5 minutes. Serve with rice or naan.
Serves 6-8
* Dried fenugreek leaves can be tricky to find, but they are worth it. We buy our Indian spices in from the Spice Centre, 9280 34 Avenue. –TR