LAMB CURRY IN A THICK SAUCE
Serves :
5
Preparation Time :
Cooking Time :
Preparation Method :
- Heat the oil in a large saucepan and fry the onions with the cardamoms and the bay leaves until golden brown.
- Add the meat and the yogurt mixture to the pan and stir-fry for 5 minutes.
- Add 2 of the chopped green chillies, the lemon juice and the canned tomatoes to the mixture in the pan and stir-fry for another 5 minutes.
- Add the water to the pan. Then cover and cook for about 35-40 minutes.
- Add the remaining green chilli and the coriander leaves and stir until the sauce has thickened.
- Transfer the curry to warm serving plates and serve hot.
INGREDIENTS
- 1 kg lean lamb, with or without bone, cut into small, even-sized pieces
- 500 grams tomatoes
- 250 ml water
- 250 grams onions, finely chopped
- 200 ml Cooking oil
- 3-4 green cardamoms
- 2-3 bay leaves
- 3-4 green chillies, chopped
- 2 tablespoon lemon juice
- Fresh coriander leaves, chopped
Yogurt Mixture
- 100 ml yogurt
- 100 grams almonds
- 2 teaspoon garam masala
- 1 inch fresh ginger root, finely chopped
- 3-4 fresh garlic cloves, crushed
- Chilli powder and salt, to taste
7 comments for “Lamb Curry in a Thick Sauce”
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