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PrintKARAHI LAMB
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Blend the tomato puree, yogurt, garam masala, cumin seeds, salt, garlic, ginger and chilli powder in a bowl. Marinate the lamb in the mixture for an hour.
- Heat half of the oil in a large pan and fry the onions until crisp and golden brown.
- Remove the onions, allow them to cool and then process in a food processor. Reheat the pan with the oil and return the onion to the pan.
- Add the lamb and stir-fry for about 3 - 5 minutes. Cover and cook, stirring occasionally for about 10 - 15 minutes or until the meat is cooked.
- Heat the fat with the remaining oil and add the cinnamon stick with cardamoms.
- Stir in the apricots and cook over a low heat for 2 minutes. Pour the sauce over the lamb.
- Garnish with the chopped coriander leaves and serve immediately.
INGREDIENTS
- 500 grams lean spring lamb, cut into strips
- 150 ml plain yogurt
- 2 tablespoon IDHAYAM sesame oil
- 1 teaspoon garam masala
- ½ teaspoon cumin seeds
- 1 teaspoon crushed garlic
- 2 tablespoon tomato puree
- 2 onions, finely sliced
- 2 tablespoon ghee, butter or margarine
- 1 teaspoon grated fresh root ginger
- 1 teaspoon chilli powder
- 1 inch piece cinnamon stick
- 3 green cardamom pods
- 6 dried apricots, quartered
- 3 tablespoon chopped fresh coriander
- Salt, to taste
9 comments for “Karahi Lamb”
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