For #CurryMonth recipe number 3 I have decided to go lamb. There are many different lamb curry recipes out there, depending and the type of curry that you want to make. This recipe is very simple and relatively quick.
Ingredients:
- 450 g lamb with the bones removed
- 2½ cm ginger
- 3 onions
- 4 cloves of garlic
- 3 tablespoons of butter
- 3 tomatoes
- 2 teaspoons of coriander
- 1½ teaspoons of chilli powder
- 2 teaspoons of garam masala
- 2 teaspoons of cumin
- Salt
- 1 cup water
- 100ml yogurt
Method:
Curry mix
Cut the lamb into 2½ cm cubes
Make a paste from the 3 onions, 4 garlic cloves and 2½ cm ginger. It sounds like a lot (and it is, but it is the basis of this curry) Blend the ingredients together in a blender.
Boil the tomatoes for 10 seconds and then peel and chop them roughly.
Heat the butter in a large sauce pan and fry the onion, garlic, ginger paste. Stirring the paste regularly until the onions become slightly translucent.
Saucy curry
Add the spices – cumin, coriander, garam masala and chilli powder and fry for 2 minutes.
Add salt to taste
Mix in the cubed lamb and fry together for 3 minutes or until the lamb becomes slightly brown.
Add 50ml of the yoghurt, mix with the lamb, paste and spices and fry for another 2 minutes.
Add the cup of water and bring the mixture to a boil, then turn down the heat to a simmer.
Cover the curry with a lid and let it simmer for 40 minutes, stirring occasionally.
Add the chopped tomatoes and the rest of the yoghurt and cook for another 30 minutes.
The lamb should be soft and the curry slightly thick.
Garnish with coriander and serve with rice or Indian flatbread (I served mine with chapatis)
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