Lamb Curry
This lamb curry recipe goes back to basics and uses the spices that go into a curry powder. In that way you can tweak the flavour by varying the amount of the basic spice in the recipe.
Ingredients
- 1 1/2 - 2 Lb. deboned leg of lamb - chopped into bite-sized chunks
- 2 Medium to large onions - chopped
- 3 Cloves garlic - chopped into smaller pieces
- 1 Tbsp fresh ginger - peel the tough outer layer off and chop into small pieces
- 1 - 1 1/2 Tsp salt - to taste
- 1 Tsp chile powder - you may also see it as chili powder
- 1 Tsp tumeric
- 2 Tsp ground coriander
- 3 Tsp garam masala
- 2 Tsp ground cumin
- 19 Oz or 398 ml tin chopped tomatoes
- 2 dessert spoons plain yoghurt - In your cutlery drawer, the dessert spoon, might be what you think of as a soup spoon. Traditionally, the dessert spoon and fork were both served with dessert.
Instructions
- First pour a couple of tablespoons of olive oil into the pot and heat on high until very hot. Add the chopped onions and garlic and stir-fry until the pieces start to go soft and translucent. Then add the ginger and keep stir-frying.
- Then add all the quantities of ground spices and keep frying. Continue to dry-fry the spices for a few minutes and then add the lamb. Continue to stir-fry until all the pieces have browned (about 5 minutes). It is a very dry mixture at this point, but the aroma is wonderful.
- Then add the tin of tomatoes and mix it well; cook it for a few minutes and then add the yoghurt. Bring it to a boil and then cover it and simmer for 1 1/2 to 2 hours, stirring every so often.
- Serve it with steamed Basmati rice and garnish it with parsley, if you like.