Goan lamb curry recipe
 James Martin's easy Goan lamb curry is hot, sour and coconutty. Serve with an easy pilau rice. 1 tsp cumin seeds1 tsp coriander seeds1 stick cinnamon1kg/2lb 2oz leg of lamb or mutton, boned and cut into 2.5cm/1in cubes2 onions, finely sliced2 garlic cloves, crushed2.5cm/1in piece fresh root ginger, finely grated2 long red chillies, sliced3 tbsp tamarind paste1 tsp amchoor (mango powder)500ml/18fl oz beef stock90g/3½oz desiccated coconut1 x 400ml/14fl oz can coconut milk2 tbsp fresh coriander leaves 1 tsp cumin seeds 1 tsp coriander seeds 1 stick cinnamon 1kg/2lb 2oz leg of lamb or mutton, boned and cut into 2.5cm/1in cubes 2 onions, finely sliced 2 garlic cloves, crushed 2.5cm/1in piece fresh root ginger, finely grated 2 long red chillies, sliced 3 tbsp tamarind paste 1 tsp amchoor (mango powder) 500ml/18fl oz beef stock 90g/3½oz desiccated coconut 1 x 400ml/14fl oz can coconut milk 2 tbsp fresh coriander leaves 2 tbsp vegetable oil1 onion, finely diced1 garlic clove, crushed3 green cardamom pods, split1 tsp ground coriander1 tsp ground cumin1 tsp turmeric3 cloves1 cinnamon stick8 curry leaves400g/14oz basmati rice½ lemon, juice only 2 tbsp vegetable oil 1 onion, finely diced 1 garlic clove, crushed 3 green cardamom pods, split 1 tsp ground coriander 1 tsp ground cumin 1 tsp turmeric 3 cloves 1 cinnamon stick 8 curry leaves 400g/14oz basmati rice ½ lemon, juice only 200g/7oz Greek-style yoghurt200g/7oz mango chutney 200g/7oz Greek-style yoghurt 200g/7oz mango chutney Method For the curry, heat a heavy-based frying pan until hot, add the cumin and coriander seeds and cinnamon and toast for a few seconds. Place the spices into a pestle and mortar or spice grinder and grind to a powder.Heat a large heavy-based saucepan pan or casserole dish until hot, add the vegetable oil and the mutton and cook until golden-brown all over. Remove using a slotted spoon and set aside.Add the onions and cook for 10 minutes, or until soft and golden-brown.Add the garlic, ginger, chilli, toasted spices and remaining spices and cook for one minute.Return the mutton to the pan then add the beef stock and bring to a simmer. Cover with a lid and cook over a gentle heat for one hour then remove the lid.Add the desiccated coconut and the coconut milk and return to a simmer. Cook for another 30 minutes, or until just thickened and the meat is tender. Season, to taste, with salt and freshly ground black pepper.For the rice, heat a saucepan until hot. Add the oil, onion, garlic and spices, and fry for two minutes. Stir in the rice and add 600ml/1pint 1fl oz water. Bring to the boil, cover and reduce to a gentle simmer. Cook for 18-20 minutes until the rice is tender and all the liquid absorbed. Season with salt, freshly ground black pepper, lemon juice, then stir in the coriander leaves.Spoon the mutton onto plates with a pile of rice alongside.Finish with a spoonful of yoghurt and mango chutney. For the curry, heat a heavy-based frying pan until hot, add the cumin and coriander seeds and cinnamon and toast for a few seconds. Place the spices into a pestle and mortar or spice grinder and grind to a powder. For the curry, heat a heavy-based frying pan until hot, add the cumin and coriander seeds and cinnamon and toast for a few seconds. Place the spices into a pestle and mortar or spice grinder and grind to a powder. Heat a large heavy-based saucepan pan or casserole dish until hot, add the vegetable oil and the mutton and cook until golden-brown all over. Remove using a slotted spoon and set aside. Heat a large heavy-based saucepan pan or casserole dish until hot, add the vegetable oil and the mutton and cook until golden-brown all over. Remove using a slotted spoon and set aside. Add the onions and cook for 10 minutes, or until soft and golden-brown. Add the onions and cook for 10 minutes, or until soft and golden-brown. Add the garlic, ginger, chilli, toasted spices and remaining spices and cook for one minute. Add the garlic, ginger, chilli, toasted spices and remaining spices and cook for one minute. Return the mutton to the pan then add the beef stock and bring to a simmer. Cover with a lid and cook over a gentle heat for one hour then remove the lid. Return the mutton to the pan then add the beef stock and bring to a simmer. Cover with a lid and cook over a gentle heat for one hour then remove the lid. Add the desiccated coconut and the coconut milk and return to a simmer. Cook for another 30 minutes, or until just thickened and the meat is tender. Season, to taste, with salt and freshly ground black pepper. Add the desiccated coconut and the coconut milk and return to a simmer. Cook for another 30 minutes, or until just thickened and the meat is tender. Season, to taste, with salt and freshly ground black pepper. For the rice, heat a saucepan until hot. Add the oil, onion, garlic and spices, and fry for two minutes. For the rice, heat a saucepan until hot. Add the oil, onion, garlic and spices, and fry for two minutes. Stir in the rice and add 600ml/1pint 1fl oz water. Bring to the boil, cover and reduce to a gentle simmer. Cook for 18-20 minutes until the rice is tender and all the liquid absorbed. Season with salt, freshly ground black pepper, lemon juice, then stir in the coriander leaves. Stir in the rice and add 600ml/1pint 1fl oz water. Bring to the boil, cover and reduce to a gentle simmer. Cook for 18-20 minutes until the rice is tender and all the liquid absorbed. Season with salt, freshly ground black pepper, lemon juice, then stir in the coriander leaves. Spoon the mutton onto plates with a pile of rice alongside.Finish with a spoonful of yoghurt and mango chutney. Spoon the mutton onto plates with a pile of rice alongside.Finish with a spoonful of yoghurt and mango chutney.