Lamb Curry Recipe

Lamb Curry Ingredients

• 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