A delightful tangy lamb curry cooked in a dutch oven cast iron cooking pot over a fire pit. Featuring several layers of garlic flavour from shop bought cloves to foraged wild garlic leaves and flowers then fragranced with fresh green chillies.
Initially we need a high heat to fry off the meat so place the dutch oven on embers or hang close to the fire, when hot add the ghee (or butter or veg oil) followed by the marinated lamb. Fry and stir occasionally until the onion paste starts to turn golden and the lamb pieces are well sealed.
Further detail of pot cooking can be read on our guide Dutch Oven Cooking techniques. In summary for this dish if you can hear the pot bubbling away its too close to the fire, we want a gentle long simmer, by carefully touching the lid of the pot it should be uncomfortably hot- this test with no bubbling noise is a dutch oven stew working at its best. If you feel one side is getting to vigorous turn the pot- the thick cast iron is very forgiving over variable heat sources and the heat should settle evenly on the stew.
A couple of hours have passed, a tasting nibble of a bit of lamb reveals a delicately soft piece of meat in a tangy sumptuous sauce- time to finish the feast. If your serving naan, give about 5-10 minutes to toast them by the fire until golden and warmed throughout
Let's treat the wild garlic leaves as you would adding spinach to to a curry: we add them a couple of minutes before taking the pot off the heat- rough chopped is fine. Reserve about a third of the wild garlic flowers for dressing the plates then add the remaining flowers to the curry (or the chopped coriander and mint if you are not using the wild garlic).