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Tuesday, August 26, 2014,2:59 PM by
J.Sujatha

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INDIAN LAMB CURRY

Serves :
6

Preparation Time :
30 minutes

Cooking Time :
1 hour

Preparation Method :

  • Spice Paste Dry-fry the almonds, coriander, cloves, cinnamon, peppercorns, cumin, chilli, salt, and turmeric until fragrant, about 1 minute.
  • Transfer to a mortar and pestle or spice grinder and grind to a coarse powder. Add the garlic, ginger, and water, blending to a paste.
  • Curry Heat 2 tablespoons of ghee in a saucepan over high heat. Add the meat and sauté until browned, 10 minutes. Set aside. Heat the remaining ghee in the same pan.
  • Sauté the onion until softened, 5 minutes. Stir in the spice paste. Add the water and meat, and simmer for 30 minutes.
  • Stir in the yogurt and tomato paste, cover, and simmer until the meat is tender, about 30 minutes. Serve hot, garnished with the cilantro.

INGREDIENTS

  • 50 grams almonds
  • 4 tablespoons coriander
  • 6 whole cloves
  • 1 cinnamon stick
  • 1 teaspoon peppercorns
  • 2 tablespoon ground cumin
  • 2 teaspoon chilli powder
  • 2 teaspoon salt
  • 1 teaspoon ground turmeric
  • 8 cloves garlic, chopped
  • 2 tablespoon grated ginger
  • 100 grams ghee
  • 2 kg stewing lamb, cut into chunks
  • 2 onions, finely chopped
  • 200 grams plain yogurt
  • 100 grams tomato paste 

11 comments for “Indian Lamb Curry”

  • Posted Thursday, February 16, 2023 at 4:16:53 AM

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