Hello everybody, it is Brad, welcome to our recipe site. Today, I will show you a way to make a special dish, lamb curry. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Heat the oil in a large saucepan, and gently fry the onion, garlic and ginger until soft and golden. Add the curry powder, salt and vinegar and stir thoroughly. Add the lamb and cook, stirring constantly until the lamb is coated with the spice mixture. Add the tomatoes, chillies and mint.
Lamb Curry is one of the most favored of current trending foods in the world. It’s appreciated by millions daily. It is easy, it is fast, it tastes yummy. Lamb Curry is something that I’ve loved my entire life. They are fine and they look wonderful.
To get started with this recipe, we must prepare a few components. You can have lamb curry using 17 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Lamb Curry:
- Take 1 Kg Lean Lamb Shoulder Diced (I deboned a shoulder joint myself as its much cheaper, but all supermarkets sell diced lamb)
- Take Juice of 1 lemon
- Get 1 large heaped tbsp. of garam masala
- Make ready 5 cloves or garlic roughly chopped
- Take 1 large knob of ginger grated
- Make ready 2 tbsp. vegetable oil or fry light
- Prepare 1 tin tomatoes
- Get 1 large onion sliced
- Get 1 tbsp. cumin
- Get 1 tbsp. ground corriander
- Take 1 tbsp. turmeric
- Prepare 1 tbsp. smoked hot paprika
- Make ready 1 whole chilli sliced in half (up to you which variety for your desired heat)
- Prepare 1 cup water to add to make up the desired consistency sauce
- Make ready 2-3 tbsp. low fat yogurt (I used Skyr)
- Prepare Salt and Pepper a good pinch
- Make ready 2 tbsp. fresh roughly chopped corriander
You can vary by substituting other ingredients in place of the lamb and adjusting the cooking time. Stir-fry until the lamb changes colour. A dish from the Delhi region. Cuts of boneless beef can also be used in this recipe, but the true flavor is in the lamb.
Instructions to make Lamb Curry:
- First of all put the diced lamb in a large bowl, pour over the lemon juice and mix in the salt, pepper and garam masala. Leave to marinate for as long as possible preferably over night (although I only had an hour and it was still delicious).
- Whilst the lamb pieces are marinating prepare the spices and vegetables. Once ready, get a large frying pan and heat on a medium to high heat and add the spices to heat through, this only takes a minute or two. Its important to keep an eye on this part as you don’t want them to burn. - - Add the oil or low fat oil spray throw in the lamb and onions.
- Keep stirring well so they don’t burn, turn the heat down a little. Then add the ginger and garlic too. - - When it’s looking like the onion has softened and the lamb is browned on the outside
- Throw in the tinned tomatoes, add the chilli, give it a good stir so it thickens through, then dash in the cup of water. Now be patient, let it simmer, it depends on how tender the shoulder is, mine did take an hour on the hob!, It can take less time it just depends. - - Keep checking every 10 minutes or so, add more water if it looks like it its too thick and sticking. I decided to let it cook through for another 30 minutes which gave it this deep brown colour. - - I know the pan is messy!
- Enjoy serve with basmati rice, dips and naan bread!
A dish from the Delhi region. Cuts of boneless beef can also be used in this recipe, but the true flavor is in the lamb. Sprinkle the turmeric over the lamb, stirring lightly to coat. Toast the fennel seeds as above and set aside. Heat canola oil in a saucepan over medium heat.
So that’s going to wrap it up for this exceptional food lamb curry recipe. Thanks so much for your time. I’m sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
