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Indian Curry : Indian Lamb Curry


Ingredients:

  • 500g lamb cutlets
  • 700ml water
  • 2 potatoes (cut into wedges)
  • 70ml plain yoghurt
  • 4 shallots (sliced thinly)
  • 2 tomatoes (quartered)
  • 1 tablespoon ghee
  • 2 tablespoons oil
  • Salt to taste

Ingredients B:

  • 150g chicken bones or carcass
  • 3 cloves garlic
  • 3cm thick ginger (smashed)
  • ½ teaspoon salt

Spices:

  • 5 cardamoms
  • 4 cloves
  • ½ a nutmeg seed (cracked)
  • 2 bay leaves
  • 1 teaspoon coriander powder
  • 1 teaspoon grated ginger
  • ¼ turmeric powder
  • 1½ tablespoons chili powder


Method for Cooking Indian Lamb Curry:

  1. Boil the lamb and Ingredients B in 700ml water for about 20 minutes. Dish out the lamb and strain the liquid. Discard the rest of the ingredients and keep the stock.
  2. Heat ghee and oil in a pot and fry shallots until lightly browned. Add spices and 2 tablespoons of the lamb stock. Mix in the prepared lamb. Sauté for 4-5 minutes.
  3. Reduce the heat and add yoghurt and the remaining lamb stock, tomato and potatoes. Cook until meat is tender. Add salt to taste.

Indian Curry

 
 
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Last Updated: 24/07/2011