Lamb Curry

Lamb Curry

Lamb Curry with fresh curry leaves

Marinade Ingredients:

Lamb – 150 to 200gms

Yogurt – 1tbsp

Ginger Garlic Paste – 1/2tbsp

Coriander powder – 1/2 tsp

Garam Masala powder – 1/4tsp

Chilli powder – 1/4tsp

Cumin Powder – 1/4 tsp

Turmeric – 1/4 tsp

Salt

Lemon juice -1 tbsp

Marinade all the above ingredients and leave it for 1/2 hour.

Black Cardamom – 1

Cloves – 1

Cinnamon stick – 1 inch

Small Red onion – 1

Tomato – 1

Tomato Puree – 1tsp

Green chillies – 1 (avoid if you don’t like too much spice)

Curry Leaves – 5 to 6

Sunflower oil – 1 tbsp

Coriander leaves to garnish.

Method:

1.Heat 1 tbsp of sunflower oil in a saucepan. Add cinnamon, cardamom and cloves. Saute for few seconds and then add sliced onions, green chillies and on low heat cook the onions till they turn transparent.

2.Add tomato and cook for a minute or so to soften. Now add tomato puree, mix well and cook till the oil separates from the masala.

3.Add Curry leaves and then add the Lamb pieces along with the marinade and mix well. Let the Lamb cook in its own juices on medium heat for 5 minutes. Then add 1/2 cup of water, put a lid and cook the lamb till the meat  till the gravy thickens and oil start separating. Keep checking the meat depending on which cut of meat is used.

4.Garnish with chopped coriander leaves and serve hot with white rice or biryanis or rotis

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