Wednesday 11 April 2012

Lamb Curry Recipe

Lamb Curry Ingredients

Lamb Curry Recipe
  • Lamb Curry Recipe
    About 450 gm (1 lb) boneless lamb
  • 3 onions
  • 4 cloves of garlic
  • 5 cm ginger
  • 3 tomatoes
  • 3 tbsp Ghee (Clarified Butter)
  • 2 tsp ground coriander
  • 1 1/2 tsp ground cumin
  • 1 tsp chilli powder
  • 1 tsp Garam Masala
  • 1 tsp salt
  • 50 ml yoghurt, lightly beaten
  • 225 ml water

How to make Lamb Curry

  • Start off by washing & drying the meat.
  • Then cut the meat into small cubes about 1 in.
  • Create a find paste from the onion, garlic and ginger by blending it in a blender.
  • Boil the tomatoes in boiling water for about 10 seconds then peel and chop them.
  • Heat the ghee in a large saucepan and fry the paste, stirring constantly, until golden brown.
  • Add the coriander, cumin, chilli, Garam Masala and stir-fry for 1 to 2 minutes.
  • Add salt to taste.
  • Then add the lamb and fry for a few minutes.
  • Add the yoghurt, mix well and fry for a further minute.
  • Add the water and when it starts to boil, lower the heat.
  • Cover and cook for about 40 minutes, stirring occasionally.
  • Finally add the tomatoes, stir well to mix, cover again and cook for a further 25 – 30 minutes until the lamb is tender and the gravy slightly thickened.
  • For garnishing, add some freshly chopped coriande.
  • Lamb Curry is ready to serve.

Serve : 4


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