Hello everybody, it’s John, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, lamb curry. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.
Lamb Curry is one of the most favored of current trending meals in the world. It is easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. They are nice and they look fantastic. Lamb Curry is something which I have loved my whole life.
This lamb curry is made by slow cooking lamb shanks and chunks of lamb shoulder in a flavorful curry base with chopped apple, potatoes, onions, garlic, lemon, and raisins until it is fall apart tender. Turn up the spice with our collection of top rated lamb curries. From madras to vindaloo, biriyanis to lighter versions, find the curry to suit your taste.
To begin with this particular recipe, we have to prepare a few ingredients. 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
- Prepare 1 large heaped tbsp. of garam masala
- Get 5 cloves or garlic roughly chopped
- Take 1 large knob of ginger grated
- Make ready 2 tbsp. vegetable oil or fry light
- Take 1 tin tomatoes
- Make ready 1 large onion sliced
- Take 1 tbsp. cumin
- Prepare 1 tbsp. ground corriander
- Make ready 1 tbsp. turmeric
- Prepare 1 tbsp. smoked hot paprika
- Get 1 whole chilli sliced in half (up to you which variety for your desired heat)
- Get 1 cup water to add to make up the desired consistency sauce
- Prepare 2-3 tbsp. low fat yogurt (I used Skyr)
- Take Salt and Pepper a good pinch
- Make ready 2 tbsp. fresh roughly chopped corriander
The dish is delicious served with steamed basmati rice, Indian cucumber salad, and raita. Indian Lamb Curry made in an hour with and easy homemade curry spice mix and creamy tomato sauce, simmered Indian Lamb Curry. See more ideas about Lamb curry, Indian food recipes, Mutton recipes. This fiery but fragrant Lamb Madras curry recipe is inspired by one of the most popular dishes on the British Indian Curry House.
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!
Kashmir,Punjab,Khyber Pakhtunkhwa,Sindh,curry powder,curry paste, indian food,Chicken curry,beef curry,lamb curry,balti,organ josh,tikka,tikka masala,popadum,bhuna,biriyani,dhansak,dupiaza,kaftan. Lamb curry is very popular due to the use of mild yet fragrant mix of spices with garlic which gives out a wonderful flavor. It is simple and very easy to prepare. Read on and try these lamb curry recipes if. And her lamb curry recipe certainly taught us how quickly we could make something delicious, thanks to the The lamb curry I make is a version of my Ma's, but I make it even quicker by marinating it in.
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