Lamb Curry Ingredients
-
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
