Green, aromatic, fragrant lamb curry...So so soooooo delicious!
For the lamb marinade - In a large mixing bowl, combine 5 tbsp Vegetable oil, holy trinity paste, Turmeric powder, Cumin powder, Coriander powder, Garam masala powder, yogurt, Gram flour and a pinch of salt and mix well to combine, add the diced lamb and leave to marinade for 1 hour at room temperature.
For the sauce - start by heating the oil in a thick-bottomed sauce pan, add in the cassia bark, star anise, cloves and cardamom pods. Fry the aromatic spices for 1 minute to release the natural oils and aromas. Add in the cumin seeds and fry for 1 minute in the hot oil and allow to sizzle and crackle then add in the sliced garlic and ginger and and fry until golden brown then add in the chopped onions and a pinch of salt and fry until completely softened and golden brown in colour. This may take 25-30 minutes, be patient and allow the onions to gently fry.
Add in the marinated lamb meat, mix really well in the spiced onion mix and seal the meat well. Leave in the pan for 30 minutes, stirring occasionally. Once the diced lamb has been sealed, add in the tomato puree, stir in and allow to cook out for 3 minutes. Add in the chopped tomato and cook for 15 minutes or until the tomatoes completely melt into the sauce. Once the sauce has become nice and rich, add in the water, cover with a lid, reduce the heat and gently simmer for 30 minutes or until the lamb becomes tender and the water has reduced by a third.
Whilst the lamb is simmering, make the hariyali puree by heating up the ghee in a clean saucepan and adding in the spinach, mint and coriander. Gently saute in the hot ghee for no longer than 30 seconds and then blitz using a liquidiser to make a smooth green paste. Add in the garam masala, chopped coriander, mint, hariyali puree, lemon juice and mix well. Remove from the heat and serve, with rice and naan bread.