Any road up (as they say in parts of the north of England), this is the best Indian Lamb Curry Recipe you will ever taste. Trust me on that.
450 grams (1 lb) boneless lamb
3 onions, chopped finely
4 cloves of garlic, sliced thinly
2.5cm (1 inch) ginger, peele½d and chopped
½ tin chopped tomatoes
3 tablespoons ghee or Extra Virgin Olive OIl
2 teaspoons ground coriander
1½ tsp ground cumin
1 teaspoon chilli powder
1 teaspoon garam masala
1 teaspoon salt
50 ml yoghurt, lightly beaten
water
Wash and dry the meat, then chop it into 2.5 cm (one inch) chunks. Fry the onions and garlic until just transparent. Stick in a blender with the ginger and tomatoes. Fry this paste in a heavy-based saucepan, stirring all the time, until golden brown. Add the coriander, cumin, chilli, garam masala and stir-fry for 1-2 minutes. Season. Turn up the hear to medium-plus, drop in the lamb and fry for a few minutes, until browned and your nose starts to get happy. Add the yoghurt. Stir in well and fry for another minute or so. By this stage the sauce should be thick and the oil should be bubbling up. Add the water and turn up the heat. When it starts to go crazy, lower the heat to medium, cover and cook for about 45 minutes, stirring occasionally. If the sauce is starting to look and smell divine, it's time to add the tomatoes. Stir well and cook for another 20-30 minutes, When the sauce looks thick and unctuous and the lamb is falling off the bone, you can rest assured it's cooked.
Serve up with plain basmati rice.
And that's the best Lamb Curry Recipe (Indian) in the World.
Promise.
Photographs will add so much more to your presentation.
ReplyDeleteI am a bit confused: It says at the beginning of the recipe you add the tomatoes to the blender and then again later on it says you add the tomatoes again after it has been cooking for some time...so which is it?
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