Sunday, 31 January 2016

Lamb Curry Recipe

I posted the recipe for my simple chicken curry a while back and I got positive feedback from sisters who had tried it.  This is my version of a simple lamb curry.  I usually make this when I have a bit more time or for special occasions and I always get lots of compliments for it alhamdulillah.



























Ingredients


1kg lamb or mutton - washed
2-3 onions - chopped
3-4 tomatoes – pureed or chopped
1-2 tablespoons tomato puree
½ tablespoon ginger paste
1 tablespoon garlic paste
½ teaspoon cumin powder
½ teaspoon coriander (dhaniya) powder
1 teaspoon turmeric powder
1 teaspoon black pepper
2-3 green chilli's – chopped
½ to 1 teaspoon red chilli powder or Pakistani style bassar masala (if available)

Method

Add all of the above into a cooking pot with 3 glasses of hot water.

Let it cook on full heat until the water has evaporated and the meat is tender enough to break with a spoon but not falling off the bone. This will take 1-2 hours approx depending on the meat. Lamb cooks quicker (about an hour), mutton takes longer (2 hours or so) but I think it has more flavour.

If the water evaporates and the meat is still not cooked through, add another half a glass of water at a time and cook for longer.

Once the water is dry, add a little oil and fry/saute (or as we call it bhun) the meat for about 10 minutes until any smell of raw meat disappears. If you like at this stage you can add half a spoon of ready-made masala such as Shan or Laziza achar ghosht for added flavour.

Once the meat is cooked through, add 1-2 cups of water and simmer for about 10 minutes on medium heat (1 cup for dry curry for roti/nan, 2 for saucy curry for rice.

Once the sauce is done, shut off the heat and add a handful of chopped coriander and leave the lid on for 5 minutes for the coriander to infuse through the curry.

This dish is fairly easy and you initially just put everything into a pot and let it cook, it is just a little time consuming, but I think worth the time and effort.  The secret to getting it right is to make sure the meat is bhunna/fried properly once the water evaporates.  This tastes lovely with rice, naan or roti.

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