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- Fragrant Lamb Curry
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PrintFRAGRANT LAMB CURRY
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Mix the puree in a glass bowl with the grated ginger, crushed garlic, cloves, peppercorns, cardamom pods, and cinnamon.
- Put the lamb chops in a large shallow glass dish and add the spice mixture. Mix thoroughly, cover the bowl and leave the lamb to marinate for about 3 hours.
- In a wok or large pan, heat the oil over a medium heat and fry the sliced onion for 5 minutes, until golden brown.
- Remove the onion slices and drain on kitchen paper.
- In the remaining oil, fry the marinated lamb chops for about 5 minutes, stirring frequently. Reduce the heat to low, cover and cook for another 5 minutes.
- Mix the yogurt and butter together in a small pan and place over a low heat. Cook for few more minutes after adding the cumin and chilli powder, stirring constantly.
- Stir in the lamb chops along with the salt, cover and cook for about an hour or until the chops are tender.
- Add the nutmeg and sugar, cook for about a minute and add the lime juice with saffron and rose water. Stir and mix well, simmer for 2 minutes and remove from the heat.
- Garnish with the fried onion and rose petals. Serve with naan bread.
INGREDIENTS
- 9 lamb rib chops
- 1 large onion, roughly chopped and process to puree
- 4 tablespoon Cooking oil
- 1 large onion, finely sliced
- 150 ml plain yogurt
- 1 tablespoon grated fresh root ginger
- 2 teaspoon crushed garlic
- 50 grams butter
- 6 cloves
- 1 teaspoon hot chilli powder
- ½ teaspoon black peppercorns
- 6 green cardamom pods
- 2 inch piece cinnamon stick, halved
- ½ teaspoon ground cumin
- ½ teaspoon freshly grated nutmeg
- ½ teaspoon granulated sugar
- 1 tablespoon rose water
- 2 tablespoon lime juice
- Pinch of saffron, dissolved in 1 tablespoon hot water
- Salt, to taste
- Rose petals, to garnish
16 comments for “Fragrant Lamb Curry”
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