Jump to content

Lamb Curry


Bots
 Share

Recommended Posts

Lamb Curry

Ingredients:

1 kg boned meat of lamb, cubed into 1-inch pieces

6tbs vegetable oil

6 whole cloves

2 whole dried hot red peppers

12 peppercorns

6 whole cardamom pods

1tbs ground cumin

2tbs ground coriander

1tbs dessicated coconut

3tbs blanched almonds, coarsely chopped

6 cloves garlic, peeled and coarsely chopped

a piece of fresh ginger, about 1-inch cube, peeled and coarsely chopped

1/2 tsp ground turmeric

1/4 tsp ground nutmeg

1/4 teaspoon ground mace

2 medium onions, peeled and finely minced

½ cup plain yoghurt

3 medium tomatoes chopped

1 1/2 tsp salt

Fresh corriander leaves

Method:

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 by Bots
Link to comment
Share on other sites

Sounds delicious :holy:

Thank your wife ........will try it our next week end.

Link to comment
Share on other sites

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

Link to comment
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

 Share

×
×
  • Create New...