Tandoori Lamb Curry
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
2 h.
Preparation
ready in 14 h.
Ready in
Ingredients
for
4
- Ingredients
- 28 ozs lamb (leg or shoulder)
- salt
- 2 Tbsps lemon juice
- 2 Tbsps Ghee (melted)
- For the marinade
- 1 ¾ cups Yogurt
- 3 Tbsps Vinegar
- 1 large onion (finely grated)
- 3 cloves garlic cloves (depending on taste; crushed)
- ½ tsp freshly grated ginger
- ½ tsp Turmeric
- 1 pinch salt
- 1 pinch ground cilantro
- 1 generous pinch Garam Masala
- 1 generous pinch Chili powder
- peppers (to taste)
- 1 ⅔ cups Basmati rice
- To garnish
- fresh cilantro
Preparation
Kitchen utensils
1 Cutting board, 1 Large knife, 1 Tablespoon, 1 Measuring cups, 1 Small pot mit Deckel, 1 Wooden spoon, 1 Non-stick pan, 1 Small plate, 1 Fine grater, 1 großer Pot, 1 deep bowl, 1 Immersion blender, 1 Sieve, 1 Bowl
Preparation steps
1.
Wash and dry the meat and cut into cubes. Rub with salt and lemon juice and place in a baking dish greased with ghee. For the marinade, mix all the marinade ingredients with 1-2 tbsp water. Mix with the meat, cover and put into the refrigerator overnight. Turn the meat occasionally.
2.
Next day braise in a preheated oven (180°C) with a lid on the dish for about 1.5 hours. Add a little water if necessary.
3.
Cook the rice according to the package instructions. Serve the lamb in bowls with the rice and garnish with coriander.
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