Lamb Curry Recipe


Ingredients:

  • 3 Cloves
  • ½ cup Oil
  • 2 Bay leaves
  • 1 stick Cinnamon
  • 1/3 cup Plain Curd
  • 1 tsp Chilli powder
  • 1 Black Cardamom
  • 1 tsp Grated Ginger
  • 1 tsp Garam Masala
  • 1-2 Onions, chopped
  • 2-3 Tomatoes, puréed
  • Salt according to taste
  • 1 tsp Coriander powder
  • ½ tsp Turmeric powder
  • 10-12 Black Peppercorns
  • 2 Green Chillies, chopped
  • 1 kg Lamb, cut into cubes
  • Chopped Coriander leaves
  • 6-7 pods of Garlic, crushed

Method:

  1. Heat the oil in a pan and fry the cinnamon, bay leaves, cloves, cardamom and peppercorns for a minute.
  2. Add the onion and fry until golden. Add the ginger-garlic, green chilli, lamb and a tsp of salt and stir-fry over low heat for 20-25 minutes. Sprinkle little water if it is too dry.
  3. Add turmeric powder, chilli powder, coriander powder, garam masala & 2 tablespoons of water and stir-fry for 5 more minutes.
  4. Then add the puréed tomatoes and cook for another 5 minutes. Stir constantly.
  5. Now add 4 cups of water and lower the heat. Add the whisked curd. Cook until the lamb is tender and fully cooked.
  6. Garnish with chopped coriander leaves. Serve hot.


Tip: When grilling chicken, place bony or rib-cage side of chicken down next to heat first. The bones act as an insulator and keep chicken from browning too fast.



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