Jaffna lamb curry recipe | Sainsbury`s Magazine

Ingredients

• 900g boneless lamb leg
• 4 tbsp vegetable oil
• few sprigs of curry leaves, leaves picked
• 1 1⁄2 tsp fenugreek seeds (or 1 tsp ground fenugreek)
• 4 cardamom pods, bashed
• 1 cinnamon stick
• 1 large onion, chopped
• 2 tbsp garlic and ginger paste
• 1 lemongrass stalk, bruised
• 2 tbsp Jaffna spice mix (see right)
• 1 tbsp mild chilli powder
• 1⁄4 tsp ground turmeric
• 75g tomato purée
• 1 x 400ml tin full-fat coconut milk
• 50g coriander seeds
• 15g cumin seeds
• 8g fennel seeds
• 1 tsp black peppercorns
• 5 cardamom pods, seeds removed
• 2 whole cloves
• 1 tbsp chilli flakes
• 10 curry leaves
• 1 tsp fenugreek seeds or 2⁄3 tsp ground fenugreek
• cooked basmati rice, or warm roti