Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, lamb curry. One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.
Lamb Curry is one of the most popular of recent trending meals in the world. It’s simple, it’s quick, it tastes delicious. It is appreciated by millions daily. They’re nice and they look fantastic. Lamb Curry is something which I have loved my whole life.
Add the curry powder, salt and vinegar and stir thoroughly. Add the lamb and cook, stirring constantly until the lamb is coated with the spice mixture. Add the tomatoes, chillies and mint. Add lamb meat and stir to coat.
To begin with this recipe, we have to prepare a few ingredients. You can have lamb curry using 17 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Lamb Curry:
- Take 1 Kg Lean Lamb Shoulder Diced (I deboned a shoulder joint myself as its much cheaper, but all supermarkets sell diced lamb)
- Make ready Juice of 1 lemon
- Take 1 large heaped tbsp. of garam masala
- Make ready 5 cloves or garlic roughly chopped
- Prepare 1 large knob of ginger grated
- Get 2 tbsp. vegetable oil or fry light
- Take 1 tin tomatoes
- Make ready 1 large onion sliced
- Prepare 1 tbsp. cumin
- Prepare 1 tbsp. ground corriander
- Take 1 tbsp. turmeric
- Prepare 1 tbsp. smoked hot paprika
- Make ready 1 whole chilli sliced in half (up to you which variety for your desired heat)
- Get 1 cup water to add to make up the desired consistency sauce
- Make ready 2-3 tbsp. low fat yogurt (I used Skyr)
- Take Salt and Pepper a good pinch
- Make ready 2 tbsp. fresh roughly chopped corriander
Stir in the ginger paste, garlic, chile pepper, and lamb. Pat lamb dry with paper towels and place in a large bowl. Add spice mix to large bowl and toss. Sprinkle the turmeric over the lamb, stirring lightly to coat.
Instructions to make Lamb Curry:
- First of all put the diced lamb in a large bowl, pour over the lemon juice and mix in the salt, pepper and garam masala. Leave to marinate for as long as possible preferably over night (although I only had an hour and it was still delicious).
- Whilst the lamb pieces are marinating prepare the spices and vegetables. Once ready, get a large frying pan and heat on a medium to high heat and add the spices to heat through, this only takes a minute or two. Its important to keep an eye on this part as you don’t want them to burn. - - Add the oil or low fat oil spray throw in the lamb and onions.
- Keep stirring well so they don’t burn, turn the heat down a little. Then add the ginger and garlic too. - - When it’s looking like the onion has softened and the lamb is browned on the outside
- Throw in the tinned tomatoes, add the chilli, give it a good stir so it thickens through, then dash in the cup of water. Now be patient, let it simmer, it depends on how tender the shoulder is, mine did take an hour on the hob!, It can take less time it just depends. - - Keep checking every 10 minutes or so, add more water if it looks like it its too thick and sticking. I decided to let it cook through for another 30 minutes which gave it this deep brown colour. - - I know the pan is messy!
- Enjoy serve with basmati rice, dips and naan bread!
Add spice mix to large bowl and toss. Sprinkle the turmeric over the lamb, stirring lightly to coat. Toast the fennel seeds as above and set aside. In a Dutch oven, brown meat in oil in batches; remove and keep warm. In the same pan, cook onions in drippings until tender.
So that’s going to wrap it up with this special food lamb curry recipe. Thank you very much for your time. I am confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
