Jaffna lamb curry
Serves: 4, easily doubled
Prep time: 35 minsTotal time: 
Recipe photograph by Toby Scott
Jaffna lamb curry
Recipe by Rohit Ghai
‘Jaffna lamb curry is my personal favourite and inspired by the Sri Lankan city,' says chef Rohit. 'When I decided to open my restaurant Manthan, I was looking to bring some refreshing recipes from Sri Lanka, so I decided to include this dish, a very basic homestyle recipe. Jaffna cuisine has a distinct authentic flavour that distinguishes it from other regions in Sri Lanka but the flavours are closer to that of South Indian cuisine.’
Serves: 4, easily doubled
Prep time: 35 minsTotal time: 
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Nutritional information (per serving)
Calories
523Kcal
Fat
34gr
Saturates
22gr
Carbs
9gr
Sugars
7gr
Fibre
3gr
Protein
43gr
Salt
0.4gr
Rohit Ghai
Originally from Punjab, Michelin-starred chef Rohit has been a leading name in the London restaurant scene for more than a decade. Known for his innovative approach to Indian fine dining, he runs two restaurants in London – Manthan in Mayfair and Kutir in Chelsea – and another in Doha, Qatar
See more of Rohit Ghai’s recipes
Rohit Ghai
Originally from Punjab, Michelin-starred chef Rohit has been a leading name in the London restaurant scene for more than a decade. Known for his innovative approach to Indian fine dining, he runs two restaurants in London – Manthan in Mayfair and Kutir in Chelsea – and another in Doha, Qatar
See more of Rohit Ghai’s recipes
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
For the Jaffna spice mix
- 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
To serve
- cooked basmati rice, or warm roti
Step by step
- Place all the ingredients for the Jaffna spice mix – apart from the chilli flakes and curry leaves – in a dry frying pan (if using ground fenugreek rather than seeds, keep this back, too). Toast for 2-3 minutes over a medium heat, stirring, until fragrant. Allow to cool and then place in a small food processor with the reserved ingredients. Grind to a fine powder and set aside.
- Trim any excess fat from the lamb, cut into 3-4cm chunks and season; set aside. Heat the oil in a large pan over a medium-low heat and add the curry leaves, fenugreek seeds (if using ground fenugreek, add with the Jaffna spice mix in step 3), cardamom pods and cinnamon stick. Stir-fry for 30 seconds and then add the chopped onion. Cook for 12-15 minutes, stirring occasionally, until golden in colour.
- Increase to a high heat and add the garlic and ginger paste, followed by the lemongrass and lamb. Once the lamb chunks are sealed on all sides, tip in 2 tablespoons of the Jaffna spice mix, the chilli powder, turmeric and tomato purée. Fry for 2 minutes, stirring. Reduce the heat to low, cover and cook for 30 minutes, stirring occasionally.
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Pour the coconut milk into the pan and simmer uncovered for 15 minutes until the sauce is rich and thickened. Adjust the seasoning to taste and serve the curry with rice or roti. If making ahead, or in a larger batch, you can cool and freeze the curry in portions; defrost and reheat gently in a covered pan, adding a splash of water.Kitchen tipThis makes more Jaffna spice mix than you need for the recipe. Store the excess in an airtight container for up to 2 months, in a cool dark place.
