When I made this the other day, the aromas floating around my kitchen exported me back to my happy place, my family home in Hong Kong. My Mama uses the same sauces and spices in most of her cooking, and they are Parsi influenced with a touch of the Orient too… there is a mellow sweetness to this curry that you always find in Parsi cooking and the distinct salty, spicy, and sour notes.
This is a straightforward, one-pot meal that takes minimal prep, to begin with. Then everything is just left in a heavy bottom pan to simmer away for 3 hours while developing all the flavors and tenderizing the meat until it literally falls off the bone.
I used my Le Creuset @lecreusetuk, browned the meat off first using no oil. Once golden, I removed them and used the rendered fat to cook the curry. Sliced onions go in to caramelize, followed by ginger, garlic, and ground spices. Then lots of fresh chopped tomatoes and whole spices are added. It’s all cooked off for a few minutes, and then the sauces go in, Worcestershire, maggie, vinegar, brown sugar, and ketchup, which give those quintessential Parsi flavors… salty, sweet, and sour. Lamb goes back in with stock, and it’s left to simmer away for 3 hours. When time’s up, your kitchen will be smelling absolutely amazing!!… add a handful of frozen peas, cover for a few mins and serve! I made a cucumber salad, which I think is a must with this dish and some basmati rice, but naan bread or even roasties would go beautifully!