Spanish-indian lamb curry
A hearty Spanish-Indian lamb curry cooked over a wood fire, with seared lamb leg, vegetables, olives, and warm spices.
What you need
How Maurice does it
- 1
Boil the broad beans in a pot of water over a fire until tender, then set aside.
- 2
Prepare the vegetables: chop the garlic, tomato, red onion, zucchini, lemon, green chili, and herbs (rosemary and thyme).
- 3
Grill the lamb pieces over hot coals until seared and cooked through, then remove and chop into bite-sized pieces.
- 4
In a small bowl, mix black pepper, cumin, and curry powder.
- 5
In a large bowl, combine the chopped grilled lamb with the spice mix and olive oil. Mix well with a wooden spoon.
- 6
Transfer the seasoned meat to a clay pot. Add the chopped garlic.
- 7
Place the clay pot over hot coals and stir the contents.
- 8
Add the chopped vegetables (tomato, red onion, zucchini, lemon, chili, herbs), black olives, and boiled broad beans to the pot.
- 9
Pour in the chicken broth and stir to combine.
- 10
Cover the pot with a straw hat or lid and simmer over the fire until the vegetables are tender and the flavors meld, about 30-40 minutes.
- 11
Remove the lid, taste, and adjust seasoning with salt if needed.
- 12
Serve the curry hot in bowls.
More from the archive
Same cuisine, different dish.
