Indian Curried Lamb
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr 30 min.
Preparation
ready in 2 h.
Ready in
Ingredients
for
4
- Ingredients
- fresh ginger (peeled and chopped)
- 1 Tbsp Garam Masala
- 28 ozs lean lamb (cut into large chunks)
- 6 Tbsps vegetable oil
- 4 onions (diced)
- 2 cloves garlic cloves (sliced)
- 1 green chili pepper (deseeded and finely chopped)
- ½ tsp Cumin powder
- 1 tsp paprika
- 2 Tbsps Tomato paste
- 3 Tomatoes (diced)
- 8 sprigs cilantro (finely chopped)
- 4 Tbsps plain Yogurt
Preparation
Kitchen utensils
1 Pot, 1 Small pot, 1 Skillet, 1 Bowl, 1 Measuring cups, 1 Cutting board, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Wooden spoon, 1 Slotted spoon, 1 Whisk, 1 Toaster
Preparation steps
1.
Mix the ginger with the garam masala and rub into the lamb chunks. Marinate at room temperature for at least 30 minutes.
2.
Heat 2 tablespoons oil in a large pan and fry the onion, garlic and chilli pepper on a gentle heat until softened but not brown. Stir in the cumin and paprika and season with salt and pepper, cook for 2 minutes then remove the mixture from the pan and set aside.
3.
Heat 4 tablespoons oil in the pan and fry the lamb on a medium heat on all sides for 5 minutes.
4.
Stir the tomato paste into the pan, add the onion mixture and pour over 750 ml|1. 1/2 pints water.
5.
Bring to a boil then reduce the heat and cook very gently, stirring occasionally, for one hour or until the meat is tender.
6.
Check the seasoning then divide between 4 bowls and garnish with the coriander, diced tomatoes and yoghurt.
