Bengali lamb curry

My very English husband just served us a very Bengali lamb curry (which he learned from his mother-in-law!). Life is good when other people cook and feed you!

Ingredients:

(heaped teaspoons)
1.5kg diced lamb leg (with bone)
4 medium onions (finely chopped)
2 teaspoons tumeric
3 teaspoons ground cumin
1 teaspoon chilli powder
2 teaspoons garam masala
1 tablespoon of minced ginger
1.5 tablespoon of minced garlic
3/4 bay leaves
3/4 cardamom pods
Lots of oil (or ghee)
Small amount of tomato puree
Half a mug of water
Salt to taste

Directions:

1-2 tablespoons of yogurt mixed with sugar so the balance is right. The gravy should not taste sour.
Mixed everything with the lamb and then cooked for 5-6 hours (meat will be very tender and fall off bone). See note below more about time.

Optional (the following will not add to the taste but will make it smell amazing):

Let’s see how we made Bengali lamb curry

a few strands of saffron diluted in couple of tbsp of milk. About 10 mins before serving, add it to the curry. The smell is divine.
tbsp of kewra water (in the absence of bit a rose water will be ok. However do taste the curry after adding a tiny bit as it is not to everyone’s liking).

Note: we got the lamb from our normal butcher who cut the leg into small pieces suitable for curry. The bones give the very rich flavour to the curry, but as the meat is really tender, it is still very easy to eat with knife and fork!

Cooking time: we have a wide and shallow slow cooker that we bought overseas. We have found the low setting is slightly higher than a low on a standard cooker. As a rule, anything that takes around 1-2hrs on stove is 3-4hrs on High and 6-8 hours on Low. This dish takes between 1.5-2hrs on stove. I would suggest checking how tender the meat is and the oil also rises to the top of the curry sauce near completion.

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