SMOKED LAMB NECK CURRY

Serves 4

BRINE

• 2 tablespoons coriander seeds
• 1 tablespoon fennel seeds    
• 1 nutmeg, crushed
• 1 cinnamon stick 
• 1 teaspoon whole cloves
• 1 teaspoon black peppercorns
• 4 pods green cardamom 
• 1 quart water
• 1/4 cup sugar
• 1/2 cup kosher salt
• 1 quart ice
• 2 lamb necks or 4 lamb shanks

PREPARATION: Toast spices in a large saucepan. Once spices are fragrant, deglaze pan with 1 quart water. Add sugar and salt. Once sugar and salt dissolve, transfer liquid to a large container with ice. Add necks to the solution and ensure they are fully submerged. Transfer container  to the refrigerator and brine for 72 hours. After brining, place necks on a wire rack set in a sheet pan and allow to dry in the refrigerator for 2 days. After air drying, smoke necks with apple wood at 230 degrees for 2 hours. Now you’re ready to braise.

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Learn more about Niven Patel’s daring restaurant, Ghee Indian Kitchen

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BRAISE

• 1/2cup chickpeas
• 4 tablespoons vegetable oil
• 1 cinnamon stick 
• 1 star anise 
• 2 green cardamom pods 
• 1 bay leaf
• 1 white onion, diced
• 1 teaspoon garlic, chopped 
• 2 teaspoons ginger, chopped
• 1 teaspoon ground cumin 
• 1 teaspoon mild Kashmiri chili powder
• 1 teaspoon turmeric 
• 1 quart fresh tomatoes, pureed
• 3 quarts water
• 1/4 cup jaggery

PREPARATION: Soak chickpeas overnight, drain and set aside. Heat oven to 325 degrees. In a saucepan, heat oil over medium high heat until shimmering. Add cinnamon, star anise, cardamom and bay leaf, and cook for a few seconds, taking care not to burn spices. Add onion and cook until golden brown. Add garlic and ginger and cook until fragrant. Add cumin, Kashmiri chili and turmeric. Add tomato, water and jaggery. Bring to a simmer. Add chickpeas and smoked lamb. Cover and braise in oven for 3 hours, or until tender.

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For Another Recipe by Nivel Patel, Click Here.