Bots Posted January 5, 2008 Report Share Posted January 5, 2008 (edited) Lamb CurryIngredients:1 kg boned meat of lamb, cubed into 1-inch pieces6tbs vegetable oil6 whole cloves2 whole dried hot red peppers 12 peppercorns6 whole cardamom pods1tbs ground cumin2tbs ground coriander1tbs dessicated coconut3tbs blanched almonds, coarsely chopped6 cloves garlic, peeled and coarsely choppeda piece of fresh ginger, about 1-inch cube, peeled and coarsely chopped1/2 tsp ground turmeric1/4 tsp ground nutmeg1/4 teaspoon ground mace2 medium onions, peeled and finely minced½ cup plain yoghurt3 medium tomatoes chopped1 1/2 tsp saltFresh corriander leavesMethod:Wipe the meat well with paper towels Heat the oil and add the cloves, red peppers, peppercorns, and cardamom. Stir them for a few seconds until they puff up and darken . With a slotted spoon, lift out the fried spices and leave it aside.Now put in 7 or 8 pieces of meat at a time to brown. When each lot is brown on all sides, remove with a slotted spoon and leave it aside. Turn off the flame.Turn heat on medium and roast cumin, coriander, coconut and almonds in a heavy bottom frying pan, stirring until spices turn a coffee colour. Grind the roasted spices and nuts.Using an electric blender blend the fried spices, roasted spices,nuts, chopped garlic, chopped ginger, turmeric, nutmeg, mace and 8 tablespoons water until you have a smooth, thick paste.In the same frying pan in which the lamb was cooked, fry the onions over a medium high heat, stirring and scraping up the juices until they turn dark in spots. Then lower heat to medium and add paste from blender. Stir and fry or another 5 minutes, gradually adding the yogurt, a tablespoons at a time. Put in the chopped tomatoes. Stir and fry for another 2-3 minutes.Now add 2 cups of water. Bring the boil. Cover, lower heat and simmer gently for 15 minutes.Put the meat into this sauce. Add salt and stir. Bring to the boil. Reduce heat to low and cook, covered, 1-1 1/2 hrs or until meat is tender and gravy is thick.Stir occassionally during cooking.Turn off the flame. Add handfull of chopped corriander leaves. Enjoy! Edited January 5, 2008 by Bots Quote Link to comment Share on other sites More sharing options...
Enrica Posted January 5, 2008 Report Share Posted January 5, 2008 Sounds delicious Thank your wife ........will try it our next week end. Quote Link to comment Share on other sites More sharing options...
no longer interested Posted January 5, 2008 Report Share Posted January 5, 2008 Thanks Mate this Aussie in NorCAL USA (who misses Aussie sooooooooooooooooo badly) will definetly try out Missus Bots Tucker receipe when I can get lamb Quote Link to comment Share on other sites More sharing options...
milo Posted January 5, 2008 Report Share Posted January 5, 2008 Thanks Bots, Will throw my mother-in-law's recipe out! Quote Link to comment Share on other sites More sharing options...
Bots Posted January 6, 2008 Author Report Share Posted January 6, 2008 Thanks Bots, Will throw my mother-in-law's recipe out!Most welcome. make sure you only throw the recipe. Quote Link to comment Share on other sites More sharing options...
sa2auz Posted January 6, 2008 Report Share Posted January 6, 2008 ooooo that sounds soooo yum, will give it a try.s Quote Link to comment Share on other sites More sharing options...
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